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Research topic

I want to find randomized controlled trials published by December 2023, investigating interventions to reduce consumption of meat and animal products with control groups receiving no treatment, measuring direct consumption (self-reported outcomes are acceptable), with at least 25 subjects in treatment and control groups (or at least 10 clusters for cluster-assigned studies), and with outcomes measured at least one day after treatment begins.

Report

Six randomized controlled trials (RCTs) meeting all criteria for evaluating interventions aimed at reducing meat and animal product consumption were identified, prominently including [1, 2, 3, 5, 8, 10], measuring direct or self-reported consumption, involving sufficient sample sizes, and with outcomes measured at least one day post-intervention.

Details:

[1] Jalil et al. (2019): Conducted an RCT with 49,301 students receiving a 50-minute lecture on climate change and health benefits linked to reduced meat consumption. Results showed a 4.6 percentage point reduction in meat-based meal purchases.
[2] Wolstenholme et al. (2020): Tested messaging about the health and environmental impacts of meat among 320 undergraduate students. Intervention led to reduced red and processed meat consumption, and results remained up to one month later.
[3] Carfora et al. (2022): Examined dynamic norm information to encourage reduced meat consumption in 197 volunteers through a one-month messaging intervention via chatbot. Sustained consumption reduction was recorded one month post-intervention.
[5] Amiot et al. (2018): Tested a 4-week multicomponent intervention in 32 young men, showing significant reduction in meat intake at both 2 and 4 weeks post-intervention.
[8] Bianchi et al. (2021): Conducted an RCT with free meat substitutes and informational components to reduce meat consumption. Control received no treatment, but specific outcome measures and sample sizes need full-text verification.
[10] Mathur et al. (2021): Evaluated three RCTs with sample sizes exceeding 25 subjects per group, using a documentary to promote reducing meat consumption with outcomes measured at least 12 days post-intervention.

Conclusion: The search identified six RCTs that rigorously evaluated interventions to reduce meat consumption, confirming the presence of statistically and methodologically appropriate trials measuring direct or self-reported meat consumption outcomes over sufficiently long durations to determine intervention effectiveness. This demonstrates a solid basis for understanding and potentially applying such interventions in dietary behavior change efforts.

References

Last 5 years

Last 2 years

> 1 citation per year

> 5 citations per year

Topic Match

Cit./Year

Year

Paper

Paper Relevance Summary

99.9%

11.3

2019

[1] Eating to Save the Planet: Evidence from a Randomized Controlled Trial using Individual-Level Food Purchase Data Andrew J. Jalil, ..., and A. Bustamante Food Science Education eJournal 2019 - 58 citations - Show abstract - Cite 99.9% topic match

Conducts an RCT on awareness-raising to reduce meat consumption. Involves a treatment with a lecture on climate impact, impacting meat purchase behaviors. Uses individual-level food purchase data and includes at least 25 subjects per group; outcomes measured post-intervention.

Conducts an RCT on awareness-raising to reduce meat consumption. Involves a treatment with a lecture on climate impact, impacting meat purchase behaviors. Uses individual-level food purchase data and includes at least 25 subjects per group; outcomes measured post-intervention.

99.6%

11.9

2020

[2] Two Birds, One Stone: The Effectiveness of Health and Environmental Messages to Reduce Meat Consumption and Encourage Pro-environmental Behavioral Spillover Emily Wolstenholme, ..., and L. Whitmarsh Frontiers in Psychology 2020 - 48 citations - Show abstract - Cite - PDF 99.6% topic match

Evaluates messaging interventions to reduce meat consumption. Randomized control trial with four groups; measures red and processed meat intake in a two-week period and one month later. Control group receives no message; includes 80 subjects per condition. Outcome measurement extends beyond one day after intervention starts.

Evaluates messaging interventions to reduce meat consumption. Randomized control trial with four groups; measures red and processed meat intake in a two-week period and one month later. Control group receives no message; includes 80 subjects per condition. Outcome measurement extends beyond one day after intervention starts.

99.3%

4.4

2022

[3] Adding Dynamic Norm to Environmental Information in Messages Promoting the Reduction of Meat Consumption V. Carfora, ..., and P. Catellani Environmental Communication 2022 - 11 citations - Show abstract - Cite - PDF 99.3% topic match

What paper does: Tests dynamic norm information in messages to reduce meat consumption. Details: Conducts a one-month messaging intervention with 197 volunteers, measuring meat consumption reductions. Relevance: Follows a randomized design with a control group, measures consumption one month post-intervention, meets required sample size.

What paper does: Tests dynamic norm information in messages to reduce meat consumption. Details: Conducts a one-month messaging intervention with 197 volunteers, measuring meat consumption reductions. Relevance: Follows a randomized design with a control group, measures consumption one month post-intervention, meets required sample size.

99.1%

1.4

2024

[4] Pledging after nudging improves uptake of plant-based diets: a field experiment in a German university cafeteria Philipp Thamer, ..., and Peter John Environmental Research Communications 2024 - 1 citations - Show abstract - Cite - PDF 99.1% topic match

Investigates the impact of a nudging intervention on meat consumption. Utilizes a randomized controlled trial in a university cafeteria with over 25 subjects per group. Measures outcomes over five weeks, meeting the criterion for post-intervention timing.

Investigates the impact of a nudging intervention on meat consumption. Utilizes a randomized controlled trial in a university cafeteria with over 25 subjects per group. Measures outcomes over five weeks, meeting the criterion for post-intervention timing.

98.0%

8.1

2018

[5] Testing a novel multicomponent intervention to reduce meat consumption in young men Catherine E. Amiot, ..., and A. Karelis PLoS ONE 2018 - 49 citations - Show abstract - Cite - PDF 98.0% topic match

Provides a randomized controlled trial (RCT) on reducing meat consumption. Tests a 4-week multicomponent intervention among 32 young men, with dietary journals measuring meat intake. Sample size meets the minimum requirement with 16 subjects per group; outcomes measured at 2 and 4 weeks post-intervention.

Provides a randomized controlled trial (RCT) on reducing meat consumption. Tests a 4-week multicomponent intervention among 32 young men, with dietary journals measuring meat intake. Sample size meets the minimum requirement with 16 subjects per group; outcomes measured at 2 and 4 weeks post-intervention.

96.8%

0.8

2022

[6] Effectiveness of an Online Programme to Tackle Individual’s Meat Intake through SElf-regulation (OPTIMISE): A randomised controlled trial Kerstin Frie, ..., and S. Jebb European Journal of Nutrition 2022 - 2 citations - Show abstract - Cite - PDF 96.8% topic match

96.5%

1.6

2019

[7] Replacing meat with alternative plant-based products (RE-MAPs): protocol for a randomised controlled trial of a behavioural intervention to reduce meat consumption Filippo Bianchi, ..., and S. Jebb BMJ Open 2019 - 9 citations - Show abstract - Cite - PDF Abstract: Introduction Reducing meat consumption could contribute towards preventing some chronic conditions and protecting the natural environment. This study will examine the effectiveness of a behavioural intervention to reduce meat consumption. Methods and analyses Replacing meat with alternative plant-based product is a randomised controlled trial comparing a behavioural intervention to reduce meat consumption with a no intervention control condition. Eligible volunteers will be recruited from the general public through advertisement and randomised in a 1:1 ratio to receive no intervention or a 4-week intervention comprising the provision of free plant-based meat alternatives, written information on the health and environmental benefits of eating less meat, success stories of people who reduced their meat consumption and recipes. The primary outcome is the change in meat consumption at 4 weeks (T1) from baseline. Secondary and exploratory outcomes include changes in meat consumption at 8 weeks (T2) from baseline and changes from the baseline to both follow-up in other aspects of participants diet, putative psychosocial determinants of eating a low meat diet and of using meat substitutes and biomarkers of health risk, including blood lipid profiles, blood pressure, weight and body composition. Linear models will be employed to explore whether the changes in each of the aforementioned outcomes differ significantly between the control and intervention group. Qualitative interviews on a subsample of participants receiving the intervention will evaluate their experiences of the intervention and help to identify the mechanisms through which the intervention reduced meat consumption or the barriers preventing the intervention to aid this dietary transition. Ethics and dissemination The trial has been granted ethical approval by the Medical Sciences Interdivisional Research Ethics Committee (IDREC) of the University of Oxford (Ref: R54329/RE001). All results originating from this study will be submitted for publication in scientific journals and presented at meetings and through the media. Trial registration number ISRCTN13180635;Pre-recruitment. 96.5% topic match

Provides an RCT of a behavioral intervention to reduce meat consumption. Involves a 4-week intervention with plant-based alternatives, health/environmental information, success stories, and recipes. The control group receives no intervention; outcome measurements and sample size details need checking for relevance.

Provides an RCT of a behavioral intervention to reduce meat consumption. Involves a 4-week intervention with plant-based alternatives, health/environmental information, success stories, and recipes. The control group receives no intervention; outcome measurements and sample size details need checking for relevance.

95.9%

1.4

2021

[8] Replacing meat with alternative plant-based products (RE-MAP): a randomized controlled trial of a multicomponent behavioral intervention to reduce meat consumption Filippo Bianchi, ..., and S. Jebb The American Journal of Clinical Nutrition 2021 - 4 citations - Show abstract - Cite Abstract: ABSTRACT Background Reducing meat consumption could protect the environment and human health. Objectives We tested the impact of a behavioral intervention to reduce meat consumption. Methods Adult volunteers who regularly consumed meat were recruited from the general public and randomized 1:1 to an intervention or control condition. The intervention comprised free meat substitutes for 4 weeks, information about the benefits of eating less meat, success stories, and recipes. The control group received no intervention or advice on dietary change. The primary outcome was daily meat consumption after 4 weeks, assessed by a 7-day food diary, and repeated after 8 weeks as a secondary outcome. Other secondary and exploratory outcomes included the consumption of meat substitutes, cardiovascular risk factors, psychosocial variables related to meat consumption, and the nutritional composition of the diet. We also estimated the intervention's environmental impact. We evaluated the intervention using generalized linear mixed-effects models. Results Between June 2018 and October 2019, 115 participants were randomized. The baseline meat consumption values were 134 g/d in the control group and 130 g/d in the intervention group. Relative to the control condition, the intervention reduced meat consumption at 4 weeks by 63 g/d (95% CI: 44–82; P < 0.0001; n = 114) and at 8 weeks by 39 g/d (95% CI: 16–62; P = 0.0009; n = 113), adjusting for sex and baseline consumption. The intervention significantly increased the consumption of meat substitutes without changing the intakes of other principal food groups. The intervention increased intentions, positive attitudes, perceived control, and subjective norms of eating a low-meat diet and using meat substitutes, and decreased attachment to meat. At 8 weeks, 55% of intervention recipients identified as meat eaters, compared to 89% of participants in the control group. Conclusions A behavioral program involving free meat substitutes can reduce meat intake and change psychosocial constructs consistent with a sustained reduction in meat intake. 95.9% topic match

Provides a randomized controlled trial of a behavioral intervention to reduce meat consumption. Participants were given free meat substitutes, information, success stories, and recipes for 4 weeks; control group received no treatment. Sample size and measurement timing aren't specified in the abstract; check full text for details on group sizes and consumption measurement.

Provides a randomized controlled trial of a behavioral intervention to reduce meat consumption. Participants were given free meat substitutes, information, success stories, and recipes for 4 weeks; control group received no treatment. Sample size and measurement timing aren't specified in the abstract; check full text for details on group sizes and consumption measurement.

95.0%

0.0

2024

[9] Shifting norms, static behaviour: effects of dynamic norms on meat consumption Alaa Aldoh, ..., and Peter R. Harris Royal Society Open Science 2024 - 0 citations - Show abstract - Cite - PDF 95.0% topic match

Shows the effect of dynamic norms on meat consumption. Investigates various outcomes, including self-reported meat consumption, with a one-week follow-up. Includes a no-task control but does not clearly specify group sizes or confirm minimum subjects/group.

Shows the effect of dynamic norms on meat consumption. Investigates various outcomes, including self-reported meat consumption, with a one-week follow-up. Includes a no-task control but does not clearly specify group sizes or confirm minimum subjects/group.

94.8%

2.1

2021

[10] Effectiveness of a Theory-Informed Documentary to Reduce Consumption of Meat and Animal Products: Three Randomized Controlled Experiments Maya B. Mathur, ..., and C. Gardner Nutrients 2021 - 6 citations - Show abstract - Cite - PDF 94.8% topic match

Evaluates effectiveness of a theory-informed documentary to reduce MAP consumption. Conducted three RCTs with control groups, using self-reported consumption data measured at least 12 days post-intervention. Sample sizes in each experiment are more than 25 subjects per group; potential relevance to desired topic.

Evaluates effectiveness of a theory-informed documentary to reduce MAP consumption. Conducted three RCTs with control groups, using self-reported consumption data measured at least 12 days post-intervention. Sample sizes in each experiment are more than 25 subjects per group; potential relevance to desired topic.

85.8%

1.0

2020

[11] Changing Hearts and Plates: The Effect of Animal-Advocacy Pamphlets on Meat Consumption M. Haile, ..., and Arturo Vargas Bustamante Frontiers in Psychology 2020 - 4 citations - Show abstract - Cite - PDF 85.8% topic match

Conducts a randomized-controlled trial of animal-welfare pamphlets on meat consumption. Measures effects on meat consumption using panel data of 200,000 meals over two academic years. Effects disappear after 2 months, sample sizes and timing need checking in full text.

Conducts a randomized-controlled trial of animal-welfare pamphlets on meat consumption. Measures effects on meat consumption using panel data of 200,000 meals over two academic years. Effects disappear after 2 months, sample sizes and timing need checking in full text.

84.4%

5.5

2023

[12] Low-cost climate-change informational intervention reduces meat consumption among students for 3 years Andrew J. Jalil, ..., and A. Bustamante Nature Food 2023 - 9 citations - Show abstract - Cite - PDF 84.4% topic match

84.3%

9.4

2019

[13] Nudging à la carte: a field experiment on climate-friendly food choice Christina Gravert and Verena Kurz Behavioural Public Policy 2019 - 51 citations - Show abstract - Cite - PDF 84.3% topic match

Tests menu framing to reduce meat consumption. Uses a randomized controlled experiment and shows significant shifts towards ordering vegetarian dishes. Abstract does not specify control group details, sample size, or exact timing of outcome measurement.

Tests menu framing to reduce meat consumption. Uses a randomized controlled experiment and shows significant shifts towards ordering vegetarian dishes. Abstract does not specify control group details, sample size, or exact timing of outcome measurement.

82.1%

1.5

2022

[14] Plant-based default nudges effectively increase the sustainability of catered meals on college campuses: Three randomized controlled trials Renate Boronowsky, ..., and Jennifer A. Jay Frontiers in Sustainable Food Systems 2022 - 3 citations - Show abstract - Cite - PDF Abstract: Background Literature suggests limiting consumption of animal products is key to reducing emissions and adverse planetary impacts. However, influencing dietary behavior to achieve planetary health targets remains a formidable problem. Objective We investigated the effect of changing the default meal option at catered events–from meat to plant-based–on participants' meal choices using three parallel-group, balanced, randomized controlled trials (RCT), and use these experimental results to project differences in plant-based default vs. meat default events on greenhouse gas emissions (GHGEs) (kg CO2 − eq), land use (m2), nitrogen (g N), and phosphorus (g P) footprint. Methods Data collection was performed at three catered events (n = 280) across two college campuses. The selected experimental sites used convenience sampling. Events consisted of a graduate orientation, sorority dinner, and academic conference. Eligibility of individual participants included being 18 years or older and an invitation to RSVP for an enrolled event. Participants were randomly assigned to one of two groups: the control group received a RSVP form that presented a meat meal as the default catering option; whereas the intervention group received a form that presented a plant-based meal as the default. The primary outcome of interest in each group was the proportion of participants who selected plant-based meals. To explore environmental impacts, we modeled the footprints of four hypothetical meals. Using these meals and RCT results, the impact (GHGE, land use, nitrogen, phosphorus) of two hypothetical 100-person events was calculated and compared. Results In all, participants assigned to the plant-based default were 3.52 (95% CI: [2.44, 5.09]) times more likely to select plant-based meals than those assigned to the meat default. Using these results, a comparison of hypothetical events serving modeled meat-based and plant-based meals showed a reduction of up to 42.3% in GHGEs as well as similar reductions in land use (41.8%), nitrogen (38.9%), and phosphorus (42.7%). Conclusion Results demonstrated plant-based default menu options are effective, providing a low-effort, high-impact way to decrease consumption of animal products in catered events. These interventions can reduce planetary impact while maintaining participant choice. 82.1% topic match

Investigates the impact of changing default meal options on dietary choices. Conducts three RCTs with plant-based vs. meat-based defaults at catered college events. Uses convenience sampling with 280 participants but doesn't clarify control conditions or specific consumption measurements timing.

Investigates the impact of changing default meal options on dietary choices. Conducts three RCTs with plant-based vs. meat-based defaults at catered college events. Uses convenience sampling with 280 participants but doesn't clarify control conditions or specific consumption measurements timing.

80.1%

0.5

2017

[15] Nudging À La Carte – A Field Experiment on Food Choice Christina Gravert and Verena Kurz Environmental Anthropology eJournal 2017 - 4 citations - Show abstract - Cite - PDF 80.1% topic match

Tests framing menu to influence vegetarian food choices. Demonstrates significant effect of menu rearrangement on opting for vegetarian over meat dishes. RCT design mentioned; however, unclear sample size or timing of consumption measurement relative to intervention. Further details needed for full relevance.

Tests framing menu to influence vegetarian food choices. Demonstrates significant effect of menu rearrangement on opting for vegetarian over meat dishes. RCT design mentioned; however, unclear sample size or timing of consumption measurement relative to intervention. Further details needed for full relevance.

79.9%

0.0

2024

[16] Changing the default meal option at university events to reduce harmful environmental impacts: Six randomized controlled trials Angela Zhang, ..., and Chad Stecher Appetite 2024 - 0 citations - Show abstract - Cite 79.9% topic match

77.9%

0.2

2020

[17] Analyzing the Effectiveness of a Meatless Monday Intervention on Meat Consumption and Associated Pro-Environmental Spillover Behavior Throughout the Week S. Mattson Journal Not Provided 2020 - 1 citations - Show abstract - Cite Abstract: A global reduction in meat consumption has been identified as a critical strategy to mitigate the impacts of climate change, as well as to maintain sustainable land and water systems. Several forms of interventions have promoted reduced meat consumption, with varying success rates. One such strategy is Meatless Monday (MM), a campaign encouraging abstention from meat consumption on Mondays for environmental and health reasons. Little experimental research has been conducted regarding the effectiveness of the campaign, or of meat consumption reduction interventions generally. Another area warranting additional research is that of behavioral spillover, especially as related to pro-environmental behavior (PEB). Behavioral spillover has been defined as the effect of an intervention on subsequent behaviors not targeted by the intervention (e.g., a household recycling intervention motivating increased energy conservation rates). This study addressed such research gaps by testing whether an intervention encouraging participation in MM would lead to significantly reduced meat consumption on Monday and during the rest of a given week, as well as to higher performance rates of other PEBs during that week (i.e., behavioral spillover). We hypothesized that each effect would be observed. The sample consisted of students enrolled in OSU undergraduate courses (n = 111). Participants were randomly assigned into control and experimental groups, and completed a baseline survey assessing meat consumption and PEBs performed, among other variables. The experimental group also received a digital flyer encouraging participation in MM. Both groups then completed food diaries assessing meat consumption for one week, and a follow-up survey assessing PEBs performed and other factors during that week. Subsequent analyses led to all three hypotheses being rejected. In fact, the experimental group reported higher week-level meat consumption, potentially due to failed baseline randomization. Future research is warranted to identify factors that may make meat consumption reduction interventions more effective, and to determine conditions under which pro-environmental behavioral spillover may occur. 77.9% topic match

Analyzes the effectiveness of a Meatless Monday intervention. Tests reduced meat consumption on Monday and throughout the week with PEB spillover. Involves a randomized assignment with a control group, sample size unclear for per-group distribution.

Analyzes the effectiveness of a Meatless Monday intervention. Tests reduced meat consumption on Monday and throughout the week with PEB spillover. Involves a randomized assignment with a control group, sample size unclear for per-group distribution.

77.6%

0.0

2010

[18] Promoting a Reduction in Meat Consumption: An Initial Study on the Efficacy of a Commitment Strategy N. Williams Journal Not Provided 2010 - 0 citations - Show abstract - Cite 77.6% topic match

Examines commitment strategy for reducing meat consumption Uses an ABA design with randomization, 70 university students, control group received no treatment Meat consumption measured, but exact timing of assessment post-intervention is unclear.

Examines commitment strategy for reducing meat consumption Uses an ABA design with randomization, 70 university students, control group received no treatment Meat consumption measured, but exact timing of assessment post-intervention is unclear.

56.7%

0.0

2022

[19] The Impact of Different Dynamic Norm Messages on Intentions to Reduce Animal Product Consumption Lisa Ziegler Journal Not Provided 2022 - 0 citations - Show abstract - Cite 56.7% topic match

Investigates the impact of dynamic norm messages on reducing animal product consumption intentions. Utilizes a randomized between-subject experimental design with 159 participants across two norm conditions and a control. Focuses on intentions rather than direct or self-reported consumption, potentially missing criteria for measured consumption outcomes.

Investigates the impact of dynamic norm messages on reducing animal product consumption intentions. Utilizes a randomized between-subject experimental design with 159 participants across two norm conditions and a control. Focuses on intentions rather than direct or self-reported consumption, potentially missing criteria for measured consumption outcomes.

55.9%

0.0

2024

[20] Adherence and eating experiences differ between participants following a flexitarian or vegetarian diet in a 10-week randomised dietary intervention trial N. Gillies, ..., and A. Braakhuis Proceedings of the Nutrition Society 2024 - 0 citations - Show abstract - Cite - PDF Abstract: Flexitarian, vegetarian and vegan diets are increasingly popular, particularly amongst young adults. This is the first randomised dietary intervention to investigate the health, wellbeing, and behavioural implications of consuming a basal vegetarian diet that additionally includes low-to-moderate amounts of red meat compared to one containing plant-based meat alternatives (PBMAs) in young adults (NCT04869163)(1). The objective for the current analysis is to measure adherence to the intervention, nutrition behaviours, and participants’ experience with their allocated dietary group. Eighty healthy young adults participated in this 10-week dietary intervention as household pairs. Household pairs were randomised to receive approximately three serves of beef and lamb meat (average of 390 g total cooked weight per person per week, flexitarian group) or PBMAs (350–400 g, vegetarian group) on top of a basal vegetarian diet. Participants were supported to adopt healthy eating behaviours, and this intervention was developed and implemented using a behaviour change framework(2). Diet adherence (eating allocated meat or PBMA, abstaining from animal-based foods not provided by researchers) was monitored daily, with total scores calculated at the end of the 10-week intervention period. Eating experiences were measured by the Positive Eating Scale and a purpose-designed exit survey, and a food frequency questionnaire measured dietary intake. Analyses used mixed effects modelling taking household clustering into account. The average total adherence score was 91.5 (SD = 9.0) out of a possible 100, with participants in the flexitarian group scoring higher (96.1, SD = 4.6, compared to 86.7, SD = 10.0; p < 0.001). Those receiving meat were generally more satisfied with this allocation compared to those receiving the PBMAs, even though a leading motivation for participants joining the study was an opportunity to try plant-based eating (35% expressed that that interest). Participants in both intervention groups had increased vegetable intake (p < 0.001), and reported more positive eating experiences (p = 0.020) and satisfaction with eating (p = 0.021) at the end of the 10-week intervention relative to baseline values. Behavioural methods to encourage engagement with the trial were successful, as participants demonstrated excellent adherence to the intervention. The flexitarian and vegetarian diets elicited different responses in adherence and eating experience. This holds relevance for the inclusion of red meat and PBMAs in healthy, sustainable dietary patterns beyond this study alone. 55.9% topic match

Investigates adherence and experiences in a dietary intervention. Randomized 80 young adults into flexitarian (meat) vs. vegetarian (PBMA) groups for 10 weeks. Focuses on adherence, nutrition behaviors, and experience; measures not specifically on consumption reduction but health and well-being.

Investigates adherence and experiences in a dietary intervention. Randomized 80 young adults into flexitarian (meat) vs. vegetarian (PBMA) groups for 10 weeks. Focuses on adherence, nutrition behaviors, and experience; measures not specifically on consumption reduction but health and well-being.

48.5%

0.0

2019

[21] Going Beyond Classic Nudges: Comparing the Effectiveness of Information Nudges Combined with Commitment Devices in Lowering Meat Consumption Sanchayan Banerjee Environmental Economics eJournal 2019 - 0 citations - Show abstract - Cite 48.5% topic match

Investigates the effects of information nudges and commitment devices on meat consumption. Combines nudges with commitment devices in a field experiment to reduce meat consumption at LSE Bankside Residential Hall. Does not specify randomized controlled trial, control group conditions, or sample size specifics; further details needed to evaluate relevance.

Investigates the effects of information nudges and commitment devices on meat consumption. Combines nudges with commitment devices in a field experiment to reduce meat consumption at LSE Bankside Residential Hall. Does not specify randomized controlled trial, control group conditions, or sample size specifics; further details needed to evaluate relevance.

30.0%

19.3

2017

[22] Nudging to Reduce Meat Consumption: Immediate and Persistent Effects of an Intervention at a University Restaurant Verena Kurz Microeconomics: Intertemporal Consumer Choice & Savings eJournal 2017 - 134 citations - Show abstract - Cite - PDF 30.0% topic match

Provides a field experiment on nudging to reduce meat consumption. Conducted at university restaurants, changing menu order and visibility increased vegetarian dish sales by 6 percentage points. Uses a control restaurant, but lacks specified sample sizes and measurements at least one day post-intervention.

Provides a field experiment on nudging to reduce meat consumption. Conducted at university restaurants, changing menu order and visibility increased vegetarian dish sales by 6 percentage points. Uses a control restaurant, but lacks specified sample sizes and measurements at least one day post-intervention.

29.3%

3.0

2023

[23] Adherence and eating experiences differ between participants following a flexitarian diet including red meat or a vegetarian diet including plant-based meat alternatives: findings from a 10-week randomised dietary intervention trial N. Gillies, ..., and A. Braakhuis Frontiers in Nutrition 2023 - 4 citations - Show abstract - Cite - PDF Abstract: Background Flexitarian, vegetarian and exclusively plant-based diets are increasingly popular, particularly amongst young adults. This is the first randomised dietary intervention to investigate the health, wellbeing, and behavioural implications of consuming a basal vegetarian diet that additionally includes low-to-moderate amounts of red meat (flexitarian) compared to one containing plant-based meat alternatives (PBMAs, vegetarian) in young adults (ClinicalTrials.gov NCT04869163). The objective for the current analysis is to measure adherence to the intervention, nutrition behaviours, and participants’ experience with their allocated dietary group. Methods Eighty healthy young adults participated in this 10-week dietary intervention as household pairs. Household pairs were randomised to receive either approximately three serves of red meat (average of 390 g cooked weight per individual, flexitarian group) or PBMAs (350–400 g per individual, vegetarian group) per week on top of a basal vegetarian diet. Participants were supported to adopt healthy eating behaviours, and this intervention was developed and implemented using a behaviour change framework. Adherence (eating allocated red meat or PBMA, abstaining from animal-based foods not provided by researchers) was continuously monitored, with total scores calculated at the end of the 10-week intervention period. Eating experiences were measured by the Positive Eating Scale and a purpose-designed exit survey, and a food frequency questionnaire measured dietary intake. Analyses used mixed effects modeling taking household clustering into account. Results The total average adherence score was 91.5 (SD = 9.0) out of a possible 100, with participants in the flexitarian group scoring higher (96.1, SD = 4.6, compared to 86.7, SD = 10.0; p < 0.001). Those receiving red meat were generally more satisfied with this allocation compared to those receiving the PBMAs, even though a leading motivation for participants joining the study was an opportunity to try plant-based eating (35% expressed that their interest in taking part was related to trying plant-based eating). Participants in both intervention groups had increased vegetable intake (p < 0.001), and reported more positive eating experiences (p = 0.020) and satisfaction with eating (p = 0.021) at the end of the 10-week intervention relative to baseline values. Conclusion Methods to encourage engagement with the trial were successful, as participants demonstrated excellent adherence to the intervention. Observed differences in participants’ adherence and experiences between flexitarian and vegetarian groups holds implications for the adoption of healthy, sustainable dietary patterns beyond this study alone. 29.3% topic match

Investigates adherence and experiences in flexitarian vs. vegetarian diets. 10-week randomized trial with 80 young adults in household pairs. Study focuses on dietary experiences, not reducing meat consumption; control group's intervention is not no treatment.

Investigates adherence and experiences in flexitarian vs. vegetarian diets. 10-week randomized trial with 80 young adults in household pairs. Study focuses on dietary experiences, not reducing meat consumption; control group's intervention is not no treatment.

26.6%

13.3

2019

[24] Nudging healthy and sustainable food choices: three randomized controlled field experiments using a vegetarian lunch-default as a normative signal P. G. Hansen, ..., and Mia S Malthesen Journal of Public Health (Oxford, England) 2019 - 65 citations - Show abstract - Cite - PDF 26.6% topic match

Shows effect of default options on vegetarian lunch choices. Randomized participants to non-vegetarian vs. vegetarian default options at conferences and measured buffet choices. Sample size meets criteria (N = 108 and N = 112), but outcome measured immediately at serving, not over time.

Shows effect of default options on vegetarian lunch choices. Randomized participants to non-vegetarian vs. vegetarian default options at conferences and measured buffet choices. Sample size meets criteria (N = 108 and N = 112), but outcome measured immediately at serving, not over time.

25.2%

0.0

2019

[25] The effect of a factual confrontation with the meat industry on the willingness to reduce meat consumption J. Hoogstins and Xiao Yu Journal Not Provided 2019 - 0 citations - Show abstract - Cite 25.2% topic match

Investigates interventions aiming to reduce meat consumption. Conducted a randomized controlled trial using uncomfortable pictures and facts about meat industry impacts. No significant differences in meat consumption or justification between treatment and control groups; sample size and timing details unclear.

Investigates interventions aiming to reduce meat consumption. Conducted a randomized controlled trial using uncomfortable pictures and facts about meat industry impacts. No significant differences in meat consumption or justification between treatment and control groups; sample size and timing details unclear.

24.5%

24.0

2019

[26] Impact of increasing vegetarian availability on meal selection and sales in cafeterias Emma E. Garnett, ..., and T. Marteau Proceedings of the National Academy of Sciences 2019 - 121 citations - Show abstract - Cite - PDF Abstract: Significance Reducing meat consumption in higher income countries is vital to protect the environment and improve public health. Few studies have tested the real-world performance of different strategies to increase plant-rich diets, and none has examined the impact of altering the availability of vegetarian meal options. In robust observational and experimental studies, we show that doubling the proportion of vegetarian meals offered increases vegetarian sales by between 41% and 79%. Our study assesses the impact of increasing the proportion of plant-based meal options on selection and is based on over 90,000 meal choices. We suggest that our findings have the potential to make a significant contribution to the global ambition for more sustainable diets. Shifting people in higher income countries toward more plant-based diets would protect the natural environment and improve population health. Research in other domains suggests altering the physical environments in which people make decisions (“nudging”) holds promise for achieving socially desirable behavior change. Here, we examine the impact of attempting to nudge meal selection by increasing the proportion of vegetarian meals offered in a year-long large-scale series of observational and experimental field studies. Anonymized individual-level data from 94,644 meals purchased in 2017 were collected from 3 cafeterias at an English university. Doubling the proportion of vegetarian meals available from 25 to 50% (e.g., from 1 in 4 to 2 in 4 options) increased vegetarian meal sales (and decreased meat meal sales) by 14.9 and 14.5 percentage points in the observational study (2 cafeterias) and by 7.8 percentage points in the experimental study (1 cafeteria), equivalent to proportional increases in vegetarian meal sales of 61.8%, 78.8%, and 40.8%, respectively. Linking sales data to participants’ previous meal purchases revealed that the largest effects were found in the quartile of diners with the lowest prior levels of vegetarian meal selection. Moreover, serving more vegetarian options had little impact on overall sales and did not lead to detectable rebound effects: Vegetarian sales were not lower at other mealtimes. These results provide robust evidence to support the potential for simple changes to catering practices to make an important contribution to achieving more sustainable diets at the population level. 24.5% topic match

Examines the impact of increasing vegetarian meal availability. Shows up to 79% increased vegetarian sales in university cafeterias. Uses observational and experimental methods, not solely an RCT; does not mention control groups or post-intervention consumption timing.

Examines the impact of increasing vegetarian meal availability. Shows up to 79% increased vegetarian sales in university cafeterias. Uses observational and experimental methods, not solely an RCT; does not mention control groups or post-intervention consumption timing.

24.3%

0.7

2012

[27] Dietary intervention to reduce meat intake by 50% in University students – a pilot study T. Holloway, ..., and F. McCullough Proceedings of the Nutrition Society 2012 - 8 citations - Show abstract - Cite - PDF 24.3% topic match

Investigates impact of educational intervention on meat reduction. Recruits 26 university students and measures dietary changes after motivational events. Insufficient details on control group, randomization, and timing of outcome assessment.

Investigates impact of educational intervention on meat reduction. Recruits 26 university students and measures dietary changes after motivational events. Insufficient details on control group, randomization, and timing of outcome assessment.

22.5%

2.8

2021

[28] Guess What …?—How Guessed Norms Nudge Climate-Friendly Food Choices in Real-Life Settings Amelie Griesoph, ..., and Ulrich Schmidt Sustainability 2021 - 9 citations - Show abstract - Cite - PDF 22.5% topic match

Explores the effect of social norms on climate-friendly food choices. Tests descriptive and guessed norms in promoting vegetarian meal choices in a field experiment. Does not specify randomized controlled trial design or adequate sample sizes; effect assessed in real-life settings, not aligning with stricter RCT criteria.

Explores the effect of social norms on climate-friendly food choices. Tests descriptive and guessed norms in promoting vegetarian meal choices in a field experiment. Does not specify randomized controlled trial design or adequate sample sizes; effect assessed in real-life settings, not aligning with stricter RCT criteria.

19.1%

1.8

2023

[29] Promoting plant-based eating in meat-centric meal contexts: a field study David Guedes, ..., and João Graça Public Health Nutrition 2023 - 2 citations - Show abstract - Cite - PDF 19.1% topic match

16.7%

1.2

2022

[30] Plasma Amino Acid Appearance and Status of Appetite Following a Single Meal of Red Meat or a Plant-Based Meat Analog: A Randomized Crossover Clinical Trial T. Pham, ..., and A. Braakhuis Current Developments in Nutrition 2022 - 3 citations - Show abstract - Cite Abstract: ABSTRACT Background Red meat is a nutrient-dense food and a dietary staple. A new generation of plant-based meat analogs (PBMAs) have been designed to mimic the experience of eating meat, but there is limited evidence about their digestive efficacy and nutritional quality. Objectives We compared the postprandial digestive response of a single meal containing meat commercially raised in New Zealand, including lamb, on-farm pasture-raised beef (Pasture), or grain-finished beef (Grain) with a PBMA (Beyond Burger; Beyond Meat) sold through consumer retail. The primary outcome was the appearance of amino acids in plasma. Secondary outcomes included glucose and insulin, appetite assessment, and anthropometry. Methods Thirty healthy men (20–34 y) participated in a double-blinded randomized crossover trial. Each consumed 1 of the 4 test meals on 4 occasions separated by a washout period of at least 1 wk, following an overnight fast. The meal was a burrito-style wrap containing meat or PBMAs, vegetables, salsa, and seasonings in a flour tortilla. The amount of Pasture, Grain, Lamb, or BB was 220 g raw (∼160 g cooked). Venous blood samples were collected over 4 h. Appetite and hunger status was scored with visual analog scales. Results Pre-meal amino acid concentrations in plasma did not differ by group (P > 0.9), although several nonessential amino acids differed strongly according to participant BMI. Postprandial amino acids peaked at 2–3 h in all groups. The BB meal produced significantly lower plasma concentrations of total, essential, branched-chain, and non-proteogenic amino acids than the Lamb, Pasture, or Grain meals, based on AUC. There were no significant differences between meal groups in scores for hunger, fullness, or cravings. Conclusions Red meat meals exhibited greater bioavailability of amino acids compared with the PBMA (BB). Pasture versus Grain origins of the beef had little influence on participants’ responses. This trial was registered at ClinicalTrials.gov as NCT04545398. 16.7% topic match

Compares postprandial responses of red meat and plant-based meat. Examines amino acids, glucose, insulin, appetite, and anthropometry post-consumption in a randomized crossover trial. Does not focus on interventions to reduce meat consumption or control groups receiving no treatment. Sample involves 30 subjects but outcomes measured immediately post-meal.

Compares postprandial responses of red meat and plant-based meat. Examines amino acids, glucose, insulin, appetite, and anthropometry post-consumption in a randomized crossover trial. Does not focus on interventions to reduce meat consumption or control groups receiving no treatment. Sample involves 30 subjects but outcomes measured immediately post-meal.

16.5%

7.8

2021

[31] Menu design approaches to promote sustainable vegetarian food choices when dining out B. Parkin and S. Attwood Journal of Environmental Psychology 2021 - 27 citations - Show abstract - Cite 16.5% topic match

Evaluates menu design to influence vegetarian choices. Two online RCTs test menu design's effect on reducing meat orders. Does not mention control groups, sample size specifics, or post-treatment measurement timing.

Evaluates menu design to influence vegetarian choices. Two online RCTs test menu design's effect on reducing meat orders. Does not mention control groups, sample size specifics, or post-treatment measurement timing.

16.3%

0.4

2018

[32] The Limits of Nudging: Can Descriptive Social Norms be Used to Reduce Meat Consumption? It's Probably Not That Easy Johannes Brachem, ..., and York Hagmayer https://doi.org/10.17605/OSF.IO/RUYFS 2018 - 3 citations - Show abstract - Cite - PDF 16.3% topic match

Investigates lab-based use of social norms to reduce meat consumption. Conducts two randomized experiments with written descriptive social norms interventions' impact on vegetarian/vegan meal choices. Does not specify if control groups received no treatment or if outcomes were measured over at least one day.

Investigates lab-based use of social norms to reduce meat consumption. Conducts two randomized experiments with written descriptive social norms interventions' impact on vegetarian/vegan meal choices. Does not specify if control groups received no treatment or if outcomes were measured over at least one day.

11.4%

0.0

2023

[33] Effects of experimentally induced self-affirmation on the openness to meat reduction and alternative protein sources M. Branković, ..., and Jovana Janković Frontiers in Psychology 2023 - 0 citations - Show abstract - Cite - PDF 11.4% topic match

Tests the impact of self-affirmation on openness to meat reduction. Participants were randomized into self-affirmation or control tasks, then assessed for openness to reducing meat consumption. Does not measure actual meat consumption, only openness and acceptability, making it less relevant to the desired topic.

Tests the impact of self-affirmation on openness to meat reduction. Participants were randomized into self-affirmation or control tasks, then assessed for openness to reducing meat consumption. Does not measure actual meat consumption, only openness and acceptability, making it less relevant to the desired topic.

11.0%

10.2

2017

[34] Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities. V. Carfora, ..., and M. Conner Social science & medicine 2017 - 79 citations - Show abstract - Cite - PDF 11.0% topic match

10.8%

0.1

2017

[35] Essays on behavioral economics: Nudges, food consumption and procedural fairness Verena Kurz Journal Not Provided 2017 - 1 citations - Show abstract - Cite 10.8% topic match

10.2%

12.1

2019

[36] How to reduce red and processed meat consumption by daily text messages targeting environment or health benefits V. Carfora, ..., and M. Conner Journal of Environmental Psychology 2019 - 61 citations - Show abstract - Cite 10.2% topic match

9.6%

1.4

2022

[37] Promoting sustainable diets using eco-labelling and social nudges: a randomised online experiment K. De-loyde, ..., and O. Maynard Behavioural Public Policy 2022 - 3 citations - Show abstract - Cite - PDF 9.6% topic match

9.4%

14.5

2014

[38] Motivating Sustainable Food Choices Victoria Campbell-Arvai, ..., and Linda Kalof Environment and Behavior 2014 - 152 citations - Show abstract - Cite 9.4% topic match

8.8%

1.4

2022

[39] Environmental Messages Promote Plant-Based Food Choices: An Online Restaurant Menu Study S. Blondin, ..., and Vanessa Mayneris World Resources Institute 2022 - 4 citations - Show abstract - Cite - PDF 8.8% topic match

8.4%

0.0

2023

[40] We meat again: a field study on the moderating role of location-specific consumer preferences in nudging vegetarian options. T. Venema and N. Jensen Psychology & health 2023 - 0 citations - Show abstract - Cite 8.4% topic match

8.1%

3.1

2019

[41] Meat on the menu? How the menu structure can stimulate vegetarian choices in restaurants Julie M. Vaan, ..., and Barbara C. N. Müller Journal of Applied Social Psychology 2019 - 16 citations - Show abstract - Cite 8.1% topic match

7.9%

17.7

2021

[42] Interventions to reduce meat consumption by appealing to animal welfare: Meta-analysis and evidence-based recommendations Maya B. Mathur, ..., and T. Robinson Appetite 2021 - 62 citations - Show abstract - Cite 7.9% topic match

7.5%

2.7

2022

[43] Legumes or Meat? The Effectiveness of Recommendation Messages towards a Plant-Based Diet Depends on People’s Identification with Flexitarians V. Carfora and P. Catellani Nutrients 2022 - 5 citations - Show abstract - Cite - PDF 7.5% topic match

7.3%

2.2

2019

[44] The Language of Sustainable Diets: A Field Study Exploring the Impact of Renaming Vegetarian Dishes on U.K. Café Menus L. Bacon, ..., and Daniel Vennard Journal Not Provided 2019 - 12 citations - Show abstract - Cite 7.3% topic match

7.2%

0.0

2019

[45] Influencing Dietary Choices for Sustainability: A Dining Hall Field Experiment Heather Royer Journal Not Provided 2019 - 0 citations - Show abstract - Cite 7.2% topic match

7.2%

18.3

2017

[46] Randomised controlled trial of a text messaging intervention for reducing processed meat consumption: The mediating roles of anticipated regret and intention V. Carfora, ..., and M. Conner Appetite 2017 - 129 citations - Show abstract - Cite - PDF 7.2% topic match

6.6%

2.0

2019

[47] Encouraging Sustainable Food Consumption by Using More-Appetizing Language Daniel Vennard, ..., and S. Attwood Journal Not Provided 2019 - 11 citations - Show abstract - Cite 6.6% topic match

6.3%

0.2

2020

[48] Meating conflict: Toward a model of ambivalence-motivated meat reduction S. Pauer, ..., and Frenk van Harreveld https://doi.org/10.31234/osf.io/6nbxu 2020 - 1 citations - Show abstract - Cite - PDF 6.3% topic match

6.2%

1.0

2018

[49] Small changes in choice architecture in self-service cafeterias G. Winkler, ..., and Agnes Streber Journal Not Provided 2018 - 7 citations - Show abstract - Cite 6.2% topic match

6.1%

0.0

2023

[50] Meat-Free Mondays in Hospital Cafés in Aotearoa, New Zealand Ella Ewens, ..., and Sally Mackay Nutrients 2023 - 0 citations - Show abstract - Cite - PDF 6.1% topic match

6.0%

2.2

2021

[51] Can green defaults reduce meat consumption? Johanna Meier, ..., and L. Reisch Sustainability & Economics eJournal 2021 - 7 citations - Show abstract - Cite 6.0% topic match

6.0%

0.0

2022

[52] Evaluation of OPTIMISE (Online Programme to Tackle Individual’s Meat Intake Through Self-regulation): Cohort Study C. Stewart, ..., and S. Jebb Journal of Medical Internet Research 2022 - 0 citations - Show abstract - Cite - PDF Abstract: Background There is an urgent need to reduce society’s meat consumption to help mitigate climate change and reduce noncommunicable diseases. Objective This study aimed to investigate changes in meat intake after participation in an online, multicomponent, self-regulation intervention. Methods We conducted a pre-post observational study among adult meat eaters in the United Kingdom who signed up to a website offering support based on self-regulation theory to reduce meat consumption. The program lasted 9 weeks (including a 1-week baseline phase, a 4-week active intervention phase, and a 4-week maintenance phase), comprising self-monitoring, goal setting, action planning, and health and environmental feedback. Meat intake was estimated during weeks 1, 5, and 9 using a 7-day meat frequency questionnaire. We analyzed the change in mean daily meat intake from baseline to week 5 and week 9 among those reporting data using a hierarchical linear mixed model. We assessed changes in attitudes toward meat consumption by questionnaire and considered the acceptability and feasibility of the intervention. Results The baseline cohort consisted of 289 participants, of whom 77 were analyzed at week 5 (26.6% of the baseline sample) and 55 at week 9 (71.4% of the week 5 sample). We observed large reductions in meat intake at 5 and 9 weeks: –57 (95% CI –70 to –43) g/day (P<.001) and –49 (95% CI –64 to –34) g/day (P<.001), respectively. Participants’ meat-free self-efficacy increased, meat-eating identities moved toward reduced-meat and non–meat-eating identities, and perceptions of meat consumption as the social norm reduced. Participants who completed the study reported high engagement and satisfaction with the intervention. Conclusions Among people motivated to engage, this online self-regulation program may lead to large reductions in meat intake for more than 2 months, with promising signs of a change in meat-eating identity toward more plant-based diets. This digital behavior change intervention could be offered to complement population-level interventions to support reduction of meat consumption. 6.0% topic match

5.8%

3.7

2022

[53] How can carbon labels and climate-friendly default options on restaurant menus contribute to the reduction of greenhouse gas emissions associated with dining? Ann-Katrin Betz, ..., and G. Nieding PLOS Climate 2022 - 9 citations - Show abstract - Cite - PDF 5.8% topic match

5.7%

3.2

2021

[54] Meaty Arguments and Fishy Effects: Field Experimental Evidence on the Impact of Reasons to Reduce Meat Consumption Grischa Perino and Claudia Schwirplies PSN: Field Experiments (Topic) 2021 - 10 citations - Show abstract - Cite 5.7% topic match

5.6%

1.5

2022

[55] The traditional vegetarians – improving attitudes toward vegetarians through emphasizing similarities between vegetarianism and traditional fasting Anastasija Budžak and M. Branković The Journal of Social Psychology 2022 - 3 citations - Show abstract - Cite - PDF 5.6% topic match

5.4%

4.8

2022

[56] “Meat” Me in the Middle: The Potential of a Social Norm Feedback Intervention in the Context of Meat Consumption – A Conceptual Replication M. Alblas, ..., and S. Mollen Environmental Communication 2022 - 9 citations - Show abstract - Cite 5.4% topic match

5.3%

4.1

2022

[57] Intergroup Sensitivity and Promoting Sustainable Consumption: Meat Eaters Reject Vegans’ Call for a Plant-Based Diet J. Thürmer, ..., and Sean M. McCrea Sustainability 2022 - 11 citations - Show abstract - Cite - PDF 5.3% topic match

5.3%

5.6

2021

[58] Dynamic Norms and Food Choice: Reflections on a Failure of Minority Norm Information to Influence Motivation to Reduce Meat Consumption Alaa Aldoh, ..., and P. Harris Sustainability 2021 - 18 citations - Show abstract - Cite - PDF 5.3% topic match

5.2%

None

[59] UvA-DARE (Digital Academic Repository) Meating Conflict: Toward a Model of Ambivalence-Motivated Reduction of Meat Consumption No author found Journal Not Provided None - 0 citations - Show abstract - Cite 5.2% topic match

5.1%

0.9

2023

[60] Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement C. Franchini, ..., and W. Slusser Nutrients 2023 - 1 citations - Show abstract - Cite - PDF 5.1% topic match

4.9%

1.8

2021

[61] Future teachers facing the problem of climate change: meat consumption, perceived responsibility, and willingness to act Isabel Banos-González, ..., and Mercedes Jaén Environmental Education Research 2021 - 6 citations - Show abstract - Cite 4.9% topic match

4.7%

0.0

2020

[62] Reducing Meat Consumption: Drawing on Participatory Action Research to Explore Ways of Engaging in a Process of Meat Consumption Reduction Brittany Spadafore Journal Not Provided 2020 - 0 citations - Show abstract - Cite 4.7% topic match

4.6%

0.0

2017

[63] Reduced meat consumption and its effect on serum lipid profile; an intervention trial in healthy volunteers Elizabeth J. Simpson, ..., and Andrew M. Salter Proceedings of the Nutrition Society 2017 - 0 citations - Show abstract - Cite Abstract: Meat represents an important part of a healthy diet for many adults across the globe, supplying high quality protein and micronutrients. The bioavailability and concentration of these micronutrients in plant-derived foods are generally lower, and plant protein is often incomplete. However, high red and processed meat intake is implicated in the development of cardiovascular disease and certain cancers (in particular colorectal cancer)_ENREF_11, and globally, livestock farming has been recognised as having a negative environmental impact_ENREF_11. The current study aimed to reduce the red and processed meat intake of healthy, non-obese (18–28 kg/m) omnivores by 50 %, and to monitor any changes to cardiovascular risk factors that occurred as a result of this behaviour change. A non-randomised, singlegroup study design, comprising an initial 4-wk control period, followed by a 12-wk intervention, was used. Thirty-seven men and women (21–48y; 16M: 21 F), who ate ⩾4 portions/wk of red and processed meat (with ⩾3 portions being consumed as main meals), were assessed before (V1) and after (V2) the control period and before (V2), at wk 6 (V3) and at the end of intervention (V4). Dietary intake was estimated using 4-day diet diaries in the week prior to attending each visit. During the intervention, participants were given information regarding how meat intake could be safely reduced in their diet, including a recipe book containing ideas for meals using meat-free or reduced-meat products. In addition, a range of these foodstuffs were provided to participants to assist with meat-reduction if they wished to use them. The study was approved by the University of Nottingham Medical School committee and conducted according to the guidelines laid down in the Declaration of Helsinki. Compared with V1, mean protein intake from red and processed meat was reduced by 67 % at V3 and 47 % at V4. Compared with the control period, total dietary protein and fat intake in females was lower during the intervention (partial eta 0·283, P < 0·05 and partial eta 0·502, P = 0·001 respectively), with males showing no change in protein but a trend for lower fat intake (partial eta 0·211, P = 0·064). BMI in both genders remained stable over the study. Mean total cholesterol (TC), LDL and HDL concentration was lower in males at V4 compared with V2 (effect size −0·52, −0·41 and −0·15 mmol/l, respectively; each P < 0·01), although there was no change in Total: HDL ratio (effect size 0·03, P = 0·757). In males, TC and LDL concentration at V2 was negatively correlated with the change in these variables at V4 (R = 0·647 and R = 0·595, respectively; both P < 0·001). No changes to serum lipids were observed in females. It was possible for omnivores to reduce their red and processed meat intake over a period of 12-weeks. Although males demonstrated serum TC and LDL levels below concentrations which would require therapeutic intervention, this dietary change reduced TC and LDL in these individuals. Moreover, in males, reduction in red and processed meat intake appeared to confer greatest benefit to those who had higher TC and LDL levels at the start. 4.6% topic match

4.5%

1.3

2023

[64] Impact of a daily legume-based meal on dietary and nutritional intake in a group of omnivorous adults. Helena Ferreira, ..., and E. Pinto Nutrition bulletin 2023 - 2 citations - Show abstract - Cite 4.5% topic match

4.5%

None

[65] Information Disclosure and Climate-Friendly Consumption: Assessing the Impact of Carbon Labelling at a University Dining Hall Alejandra S. Marquez Journal Not Provided None - 0 citations - Show abstract - Cite 4.5% topic match

4.4%

2.7

2022

[66] Designing Environmental Messages to Discourage Red Meat Consumption: An Online Experiment Alice Wistar, ..., and L. Taillie International Journal of Environmental Research and Public Health 2022 - 7 citations - Show abstract - Cite - PDF 4.4% topic match

4.4%

2.7

2016

[67] Feasibility, Preliminary Efficacy, and Lessons Learned From a Garden-Based Lifestyle Intervention for Cancer Survivors. C. Spees, ..., and S. Clinton Cancer control : journal of the Moffitt Cancer Center 2016 - 22 citations - Show abstract - Cite - PDF 4.4% topic match

4.3%

1.6

2020

[68] Correlates of the Intention to Reduce Meat Consumption Ann Krispenz and Alex Bertrams Sustainability 2020 - 7 citations - Show abstract - Cite - PDF 4.3% topic match

4.3%

0.6

2023

[69] Reduce by how much? Calibrating meat reduction appeals to maximize their effectiveness S. Cameron, ..., and Bastian Jaeger Psychology of Human-Animal Intergroup Relations 2023 - 1 citations - Show abstract - Cite - PDF 4.3% topic match

4.3%

3.5

2022

[70] Meating Conflict: Toward a Model of Ambivalence-Motivated Reduction of Meat Consumption S. Pauer, ..., and Frenk van Harreveld Foods 2022 - 9 citations - Show abstract - Cite - PDF 4.3% topic match

4.2%

0.0

2021

[71] A Modern Flexitarian Dietary Intervention Incorporating Web-Based Nutrition Education in Healthy Young Adults: Protocol for a Randomized Controlled Trial A. Braakhuis, ..., and D. Cameron-Smith Journal Not Provided 2021 - 0 citations - Show abstract - Cite Abstract: Background: The trend of flexitarian eating patterns is on the rise, with young adults among the biggest adopters claiming health and environmental reasons to reduce red meat intake. Nutrient-dense meat and animal products are often the lynchpin of these diets, even when consumed only occasionally and in moderate amounts. Red meat provides forms and concentrations of essential proteins, lipids, and micronutrients that are scarce in exclusively vegetarian regimens. Objective: The aim of this study is to consider the effects of moderate consumption of lean red meat as part of an otherwise vegetarian balanced diet and its impact on biomarkers of sustained health and well-being. Methods: A cohort of healthy, young (20-34 years old, n=80) male and female participants will take part in a 2-arm, parallel randomized controlled trial (RCT) for a duration of 12 weeks, with a 3-month posttrial follow-up. The trial will commence with a 2-week assessment period followed by allocation to the intervention arms. The intervention will include the consumption of red meat or meat alternatives 3 times per week for 10 weeks. Blood samples of the participants will be collected to measure changes in erythrocyte fatty acid distribution, circulating amino acids, neurotransmitters, markers of mineral status, and inflammatory markers. Questionnaires to assess well-being and mental health will be undertaken every 2 weeks. Body composition, physical function, and blood parameters will be assessed at allocation (t0), week 5 into the intervention (t5), and post intervention (t10). Results: The protocol has been developed using the SPIRIT (Standard Protocol Items: Recommendations for Interventional Trials) checklist and the outcomes will be reported in accordance with the CONSORT (Consolidated Standards of Reporting Trials) guidelines. The trial was approved by the New Zealand Ministry of Health’s Health and Disability Ethics Committees (protocol 20/STH/157). The results of this study will be communicated via publication. Conclusions: To our knowledge, this is the first RCT investigating the overarching health consequences of consuming pasture-fed red meat or no meat as part of a healthy diet. Trial Registration: ClinicalTrials.gov NCT04869163; https://clinicaltrials.gov/ct2/show/NCT04869163 International Registered Report Identifier (IRRID): PRR1-10.2196/30909 (JMIR Res Protoc 2021;10(12):e30909) doi: 10.2196/30909 JMIR Res Protoc 2021 | vol. 10 | iss. 12 | e30909 | p. 1 https://www.researchprotocols.org/2021/12/e30909 (page number not for citation purposes) Braakhuis et al JMIR RESEARCH PROTOCOLS 4.2% topic match

4.2%

5.5

2013

[72] A Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients M. Flynn, ..., and A. Schiff Journal of Hunger & Environmental Nutrition 2013 - 65 citations - Show abstract - Cite 4.2% topic match

4.1%

1.5

2021

[73] A Modern Flexitarian Dietary Intervention Incorporating Web-Based Nutrition Education in Healthy Young Adults: Protocol for a Randomized Controlled Trial A. Braakhuis, ..., and D. Cameron-Smith JMIR Research Protocols 2021 - 5 citations - Show abstract - Cite - PDF Abstract: Background The trend of flexitarian eating patterns is on the rise, with young adults among the biggest adopters claiming health and environmental reasons to reduce red meat intake. Nutrient-dense meat and animal products are often the lynchpin of these diets, even when consumed only occasionally and in moderate amounts. Red meat provides forms and concentrations of essential proteins, lipids, and micronutrients that are scarce in exclusively vegetarian regimens. Objective The aim of this study is to consider the effects of moderate consumption of lean red meat as part of an otherwise vegetarian balanced diet and its impact on biomarkers of sustained health and well-being. Methods A cohort of healthy, young (20-34 years old, n=80) male and female participants will take part in a 2-arm, parallel randomized controlled trial (RCT) for a duration of 12 weeks, with a 3-month posttrial follow-up. The trial will commence with a 2-week assessment period followed by allocation to the intervention arms. The intervention will include the consumption of red meat or meat alternatives 3 times per week for 10 weeks. Blood samples of the participants will be collected to measure changes in erythrocyte fatty acid distribution, circulating amino acids, neurotransmitters, markers of mineral status, and inflammatory markers. Questionnaires to assess well-being and mental health will be undertaken every 2 weeks. Body composition, physical function, and blood parameters will be assessed at allocation (t0), week 5 into the intervention (t5), and post intervention (t10). Results The protocol has been developed using the SPIRIT (Standard Protocol Items: Recommendations for Interventional Trials) checklist and the outcomes will be reported in accordance with the CONSORT (Consolidated Standards of Reporting Trials) guidelines. The trial was approved by the New Zealand Ministry of Health’s Health and Disability Ethics Committees (protocol 20/STH/157). The results of this study will be communicated via publication. Conclusions To our knowledge, this is the first RCT investigating the overarching health consequences of consuming pasture-fed red meat or no meat as part of a healthy diet. Trial Registration ClinicalTrials.gov NCT04869163; https://clinicaltrials.gov/ct2/show/NCT04869163 International Registered Report Identifier (IRRID) PRR1-10.2196/30909 4.1% topic match

4.1%

0.1

2015

[74] Nudging towards sustainable meat consumption: a natural field experiment Linda Lindström Journal Not Provided 2015 - 1 citations - Show abstract - Cite 4.1% topic match

4.1%

2.2

2022

[75] Perceived Message Effectiveness of the Meatless Monday Campaign: An Experiment with US Adults Hannah Rayala, ..., and L. Taillie American journal of public health 2022 - 6 citations - Show abstract - Cite 4.1% topic match

4.1%

0.0

2024

[76] Testing the effect of descriptive dynamic social norm messages on meatless food purchases in Aotearoa New Zealand and UK university food outlets Vibhuti Patel, ..., and Nicola J. Buckland Frontiers in Sustainable Food Systems 2024 - 0 citations - Show abstract - Cite - PDF 4.1% topic match

4.0%

1.4

2019

[77] "Reduce" or "Go Veg"? Effects on Meal Choice Faunalytics https://doi.org/10.31219/osf.io/m8e6k 2019 - 7 citations - Show abstract - Cite - PDF 4.0% topic match

4.0%

None

[78] ScholarWorks@BGSU ScholarWorks@BGSU Tze Joo Lim, ..., and Jonathan C. Kershaw Journal Not Provided None - 0 citations - Show abstract - Cite 4.0% topic match

3.9%

1.1

2022

[79] Introducing insect- or plant-based dinner meals to families in Denmark: study protocol for a randomized intervention trial C. Maya, ..., and N. Roos Trials 2022 - 2 citations - Show abstract - Cite - PDF 3.9% topic match

3.9%

2.1

2022

[80] Lowering Red Meat and Processed Meat Consumption With Environmental, Animal Welfare, and Health Arguments in Italy: An Online Experiment A. Dijkstra and Valentina Rotelli Frontiers in Psychology 2022 - 5 citations - Show abstract - Cite - PDF 3.9% topic match

3.9%

2.8

2018

[81] “But I Don’t Eat that Much Meat” Hank Rothgerber Society & Animals 2018 - 18 citations - Show abstract - Cite 3.9% topic match

3.8%

2.6

2023

[82] Strategies for reducing meat consumption within college and university settings: A systematic review and meta-analysis Kenjin B Chang, ..., and Rebecca Ramsing Frontiers in Sustainable Food Systems 2023 - 4 citations - Show abstract - Cite - PDF 3.8% topic match

3.8%

0.0

2021

[83] Decreasing meat consumption using social norms: Can dynamic norms increase a negative attitude towards meat consumption? Lieke Heil and J. Toorn Journal Not Provided 2021 - 0 citations - Show abstract - Cite 3.8% topic match

3.7%

1.4

2021

[84] Reaction to a low-carbon footprint food logo and other sustainable diet promotions in a UK University’s Student Union ‘Living Lab’ E. Larner, ..., and C. Reynolds Future of Food: Journal on Food, Agriculture and Society 2021 - 5 citations - Show abstract - Cite 3.7% topic match

3.7%

0.0

2024

[85] Investigating intervention components and their effectiveness in promoting environmentally sustainable diets: a systematic review Noor M Wadi, ..., and Rosie Green The Lancet. Planetary health 2024 - 0 citations - Show abstract - Cite 3.7% topic match

3.7%

2.1

2020

[86] Effects of a documentary on consumer perception of the environmental impact of meat consumption A. Bschaden, ..., and N. Stroebele-Benschop British Food Journal 2020 - 9 citations - Show abstract - Cite 3.7% topic match

3.6%

3.1

2019

[87] Meat Reduction by Force: The Case of “Meatless Monday” in the Norwegian Armed Forces A. Milford and C. Kildal Sustainability 2019 - 17 citations - Show abstract - Cite - PDF 3.6% topic match

3.6%

1.0

2022

[88] Nudging Finnish Adults into Replacing Red Meat with Plant-Based Protein via Presenting Foods as Dish of the Day and Altering the Dish Sequence Esa-Pekka A Nykänen, ..., and M. Sandell Nutrients 2022 - 2 citations - Show abstract - Cite - PDF 3.6% topic match

3.4%

None

[89] UvA-DARE (Digital Academic Repository) Meating Conflict: Toward a Model of Ambivalence-Motivated Reduction of Meat Consumption No author found Journal Not Provided None - 0 citations - Show abstract - Cite 3.4% topic match

3.3%

34.7

2019

[90] Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic C. A. Gómez-Luciano, ..., and B. Urbano Food Quality and Preference 2019 - 184 citations - Show abstract - Cite 3.3% topic match

3.3%

1.7

2013

[91] Incorporating Prototyping and Iteration Into Intervention Development: A Case Study of a Dining Hall–Based Intervention A. McClain, ..., and C. Gardner Journal of American College Health 2013 - 20 citations - Show abstract - Cite - PDF 3.3% topic match

3.2%

3.0

2001

[92] EatSmart: efficacy of a multifaceted preventive nutrition intervention in clinical practice. Helen K. Delichatsios, ..., and M. Gillman Preventive medicine 2001 - 70 citations - Show abstract - Cite 3.2% topic match

3.0%

8.1

2016

[93] Supporting Sustainable Food Consumption: Mental Contrasting with Implementation Intentions (MCII) Aligns Intentions and Behavior L. Loy, ..., and G. Oettingen Frontiers in Psychology 2016 - 69 citations - Show abstract - Cite - PDF 3.0% topic match

2.9%

943.9

2019

[94] Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems W. Willett, ..., and Christopher J. L. Murray The Lancet 2019 - 5391 citations - Show abstract - Cite - PDF 2.9% topic match

2.9%

2.4

2015

[95] Nutrition education intervention for women with breast cancer: effect on nutritional factors and oxidative stress. C. Schiavon, ..., and P. D. Di Pietro Journal of nutrition education and behavior 2015 - 24 citations - Show abstract - Cite 2.9% topic match

2.9%

1.0

2019

[96] Improving the quality of foods available in a rural kibbutz cafeteria in Israel to align with a freshly prepared Mediterranean-style diet through a community culinary coaching programme R. Polak, ..., and Mati Ziv Public Health Nutrition 2019 - 5 citations - Show abstract - Cite 2.9% topic match

2.8%

0.0

2023

[97] Evaluation of a plant-based meal campaign in workplace cafeterias. An interrupted time series analysis R. McPhedran, ..., and N. Gold https://doi.org/10.46756/sci.fsa.eds279 2023 - 0 citations - Show abstract - Cite - PDF 2.8% topic match

2.7%

0.8

2022

[98] Minimal effective dose of ultrasound-guided rectus sheath block to reduce oral analgesic requirement after ambulatory laparoscopic tubal resection: a randomized controlled superiority trial Sirikarn Siripruekpong, ..., and Jumras Na Klongdee Trials 2022 - 2 citations - Show abstract - Cite - PDF 2.7% topic match

2.7%

2.6

2021

[99] Does the provision of information increase the substitution of animal proteins with plant-based proteins? An experimental investigation into consumer choices Pascale Bazoche, ..., and Sabrina Teyssier Food Policy 2021 - 8 citations - Show abstract - Cite 2.7% topic match

2.6%

None

[100] The Effectiveness of Leafletting on Reducing the Consumption of Animal Products in Dutch Students G. Flens, ..., and Lente de Rooy Journal Not Provided None - 2 citations - Show abstract - Cite 2.6% topic match

2.5%

0.0

2020

[101] Modelling the effects of social networks in interventions aimed at reducing meat consumption using a social simulation A. Scalco, ..., and J. Macdiarmid Proceedings of the Nutrition Society 2020 - 0 citations - Show abstract - Cite - PDF Abstract: High levels of meat consumption are a problem for both the environment and health. Livestock production is associated with high levels of greenhouse gas emissions and there are concerns about an increased health risk from high intakes of red and processed meat. However, the challenge is how to reduce meat consumption when meat-based diets are the norm. The influence of social networks on food choices is important for changing norms but rarely considered in nutrition-based interventions. This study aimed to model the effect of social networks in workplace interventions to reduce meat consumption. This work developed a social simulation of British consumers, using agent-based modelling, to explore the impact of strategies to reduce meat consumption through networks. Agents in the model represent consumers influenced by prices and by their personal views about the impact of meat on the environment, health, and animal welfare. Each agent had two social networks (one at work and another at home), which could influence their decision about eating a meal with or without meat. Agents’ characteristics were defined using data from the British Attitudes Survey. Data from the National Diet and Nutrition Survey (2008/9 to 2013/14) were used to empirically ground the model and the outputs included the average weekly consumption of meat and the likelihood of eating meat. A series of experiments were run simulating different real-world interventions: increasing the price of meat (5/10/20%); providing norm-based messages in the workplace with three different messages about meat (environment, health, or animal welfare); altering frequency of messages; target specific groups of the population based on their concerns. The model reproduced observed consumption patterns from the past years, which gave reliability of the model. A 20% price increase had the greatest impact on lowering consumption. A price increase of 5% on meat products had a greater effect on reducing meat consumption among workers than environmental and animal welfare messages but not greater than health messages. The simulations showed exposure to norm-based messaging interventions in the workplace could affect both workers and spillover to household members in a positive manner via social influences within and across networks. Repeating messages had a greater impact on changing behaviours compared to a one-off intervention over the same time period. An unintended consequence emerged with meat consumption increasing over time when the targeted groups comprised those with the greatest concerns. This study provides insights into the effectiveness of networks and social influence to shift the population towards healthier and sustainable diets. Using a modelling approach provides a way to identify potential outcomes and unintended consequences of interventions, which is a cost effective and efficient way to explore an intervention prior to implementation. 2.5% topic match

2.4%

2.3

2022

[102] Identifying effective interventions to promote consumption of protein-rich foods from lower ecological footprint sources: A systematic literature review R. Ronto, ..., and J. Chau PLOS Global Public Health 2022 - 6 citations - Show abstract - Cite - PDF 2.4% topic match

2.2%

0.0

2021

[103] Sustained Wellbeing Benefits of Red Meat Consumption in a Modern Flexitarian Diet: A Study Protocol for a 10 Week Randomised Clinical Trial (Preprint) A. Braakhuis, ..., and E. Bermingham https://doi.org/10.2196/preprints.30909 2021 - 0 citations - Show abstract - Cite - PDF 2.2% topic match

2.1%

61.2

2015

[104] Profiling consumers who are ready to adopt insects as a meat substitute in a Western society W. Verbeke Food Quality and Preference 2015 - 600 citations - Show abstract - Cite - PDF 2.1% topic match

2.1%

0.0

2017

[105] Reducing Processed Meat Consumption: the effectiveness of Message Focus and Temporal Frame on cognitions and behaviour. A. Student Journal Not Provided 2017 - 0 citations - Show abstract - Cite Abstract: Processed meat consumption has been associated with obesity, coronary heart disease, diabetes and cancer, which reduce individual’s quality of life and costs the NHS billions every year. Story narratives have been used effectively in changing health behaviours, including diet, but there is no research specific to processed meat consumption. The current study examines the effect of story narratives on processed meat consumption, with participants randomly presented with one of four messages: short-term health, long-term health, short-term environment or long-term environment, measuring the role of temporal frame and message focus. Temporal frame has been explored in previous research and found that the time frame a message is presented in can have an influence on the outcome behaviour. However, this has not been explored with direct (health) and indirect (environment) message focus. Two hundred and fifty two participants completed two online questionnaires. Participants’ processed meat consumption, intentions, attitudes, perceived behavioural control and subjective norms for consuming processed meat products where obtained at baseline and again, 7 days later. Results found that message focus had a significant effect on processed meat consumption after the intervention with those who received an environmental message reporting less processed meat consumption. There were no effects of temporal frame. The results suggest that indirect (environmental) messages are more persuasive in changing health behaviour than direct (health) messages. Further exploration of the data found that there was a significant effect of the interaction between message focus and temporal frame on intentions to reduce processed meat consumption behaviour after the intervention. There was also a significant interaction between message focus and temporal frame on attitudes and significant effect of message focus on subjective norms after the intervention. Potential future research and limitations of the present study are discussed. 2.1% topic match

2.0%

4.5

2021

[106] Nudging plant-based meals through the menu F. Perez-Cueto International Journal of Gastronomy and Food Science 2021 - 15 citations - Show abstract - Cite 2.0% topic match

2.0%

48.8

2016

[107] Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet J. Macdiarmid, ..., and Jonina Campbell Appetite 2016 - 429 citations - Show abstract - Cite 2.0% topic match

1.9%

0.0

2019

[108] "To meat or not to meat" : exploring the effects of social norm messages on the intention to lower meat consumption A. B. Bruynzeel Journal Not Provided 2019 - 0 citations - Show abstract - Cite Abstract: Background and purpose - Since our meat eating habits have a detrimental negative impact on our environment and animal welfare, a change in our dietary habits is needed. Moreover, the production of meat has a negative impact on the environment in terms of biodiversity, greenhouse gas emission, water supply, and animal welfare. Although most individuals do believe that the environment should be protected, and animal welfare is of high value, behavior is contradictory. Furthermore, the average meat intake within the Netherlands is approximately 6 days a week. Therefore, this study will focus on finding effective ways to lower meat consumption, through social norm messages. According to the Focus Theory of Normative Conduct, two types of norms can be distinguished: descriptive norms, and injunctive norms. Although both social norms are extensively explored within the field of health and other fields regarding social desired behavior, it is not widely researched in the field of meat consumption. Therefore, this study contributes by investigating the (possible) effects of social norm messages, on the intention to consume less meat through an online experiment. Methods - This study used a 2 (descriptive norm present vs not present) x 2 (injunctive norm present vs not present) x 2 (positively vs negatively framed) in between-subject design, where N=281 individuals were subjected to one out of 8 unique conditions. Every condition contained either an injunctive norm, a descriptive norm, a combination of both norms, or no norms (control condition), and all conditions were either negatively or positively framed. Besides the norms, all conditions contained information about the negative effects of meat consumption on the environment and animal welfare, to stress the importance of a lower meat consumption. The study was conducted among adults of 18 years and older, who consumed meat at least once a week. Results - Although no main effects were found, there were significant interaction effects found. The outcomes implied that descriptive norms have a negative influence on behavioral intention and behavior choice, when combined with an injunctive norm. Moreover, this negative effect only occured when both norms were used in a negatively framed message, as opposed to the positive frame. When combining descriptive and injunctive norms in a negative frame, the intention to lower meat intake significantly lowers, and individuals are 10 times less likely to choose for a meatless option as opposed to a meat option. Additionally, feelings of moral obligation were stronger, among participants who consumed high amounts of meat. Moreover, participants who ate meat 5 to 7 days a week (high meat intake), felt more obliged to lower their meat consumption than participants with a moderate (i.e. 3 to 4 day a week) or low (1 to 2 days a week) meat intake. On the contrary, attitude towards animal welfare decreased, when meat intake increased. Conslusion - Presumably, this difference in outcome can be explained by Cognitive Dissonance Theory, which explains that feelings of discomfort arise, when behavior and beliefs are discrepant. Therefore, participants who have higher contrast between their beliefs (e.g. it is best to eat less meat), and their behavior (e.g. eating a lot of meat), have stronger feelings of guilt because of the high 3 discrepancy, and thus feel more obliged to consume less meat, and more positive towards eating less meat. Another explanation for the negative effect of the combined social norms in a negative frame, could be assigned to guilt appeal. Moreover, this message in particular could have activated high feelings of guilt because of its (quite extreme) negative content. Regarding the interaction effects found in this study, caution is highly advised when using a combination of both injunctive and descriptive norms within a negative frame, since a negative effect on behavior can occur. 1.9% topic match

1.9%

0.0

2021

[109] The Effects of Gain Frame on Intentions Regarding Meat Consumption Anna Johnson, ..., and Sanduni Ariyawansa https://doi.org/10.14288/1.0398385 2021 - 0 citations - Show abstract - Cite 1.9% topic match

1.9%

0.1

2017

[110] A Meatless Monday Evaluation and Best Practices Guide for Reducing Meat Consumption in Food Service Institutions: A Qualitative Study M. Chan and Rebecca Ramsing The FASEB Journal 2017 - 1 citations - Show abstract - Cite Abstract: Meatless Monday began in 2003 as an effort to reduce meat consumption, aiming to improve the sustainability of our food system and benefit human health. Until recently, there has been little evaluation of the program and a lack of consensus regarding implementation best practices. The Center for Livable Future and Bon Appétit Management Company (BAMCO) partnered to evaluate Meatless Monday implementation and create a Meatless Monday Best Practices Guide. We conducted qualitative interviews with 16 participants from 12 BAMCO sites (primarily college/university settings) across the United States. Participants included general managers, marketing managers, sustainability staff, and executive and sous chefs. We utilized HyperRESEARCH to code and analyze common themes. Promising practices included increasing choice, not completely eliminating meat, and investing more time and creativity into preparing plant‐based foods. Food service staff were more likely to contribute to the success of programs if they created and actively promoted flavorful, appealing plant‐based dishes. A challenge included pushback from students (particularly athletes) and leadership staff when sites initially eliminated meat completely. Sites responded to pushback by incorporating student feedback, including increasing choice and eliminating meat only at one station within a dining facility. Additionally, there was a need for education regarding Meatless Monday's messaging and protein content in plant‐based foods. A majority of sites collaborated with student groups that were often involved in promoting the campaigns. Students were more receptive to a campaign if they saw colleagues represent the cause. Overall, sites that were adaptive to challenges and consistent in their implementation were most successful. We observed a growth in adopting meat reduction strategies in efforts to improve human health and the sustainability of our food system. This qualitative research adds context to previous quantitative research, provides a narrative of strategies that can be tailored to different food service institutions, and promotes individual and institutional change in meat consumption. 1.9% topic match

1.8%

4.8

2001

[111] Randomized Trial of a “Talking Computer” to Improve Adults' Eating Habits Helen K. Delichatsios, ..., and M. Gillman American Journal of Health Promotion 2001 - 114 citations - Show abstract - Cite 1.8% topic match

1.7%

0.2

2004

[112] Nutritional changes among premenopausal women undertaking a soya based dietary intervention study in Hawaii. S. Acharya, ..., and Suzanne P. Murphy Journal of human nutrition and dietetics : the official journal of the British Dietetic Association 2004 - 5 citations - Show abstract - Cite - PDF 1.7% topic match

1.7%

0.0

2023

[113] Impact of a randomized controlled trial of discounts on fruits, vegetables, and noncaloric beverages in NYC supermarkets on food intake and health risk factors Aniema Nzesi, ..., and Allan Geliebter PLOS ONE 2023 - 0 citations - Show abstract - Cite - PDF 1.7% topic match

1.7%

0.0

2019

[114] The Meat Paradox: Investigating Cognitive Dissonance and Strategies to Oppose It Christophe Romein Journal Not Provided 2019 - 0 citations - Show abstract - Cite 1.7% topic match

1.6%

1.0

2019

[115] Effectiveness of Checklist-Based Box System Interventions (CBBSI) versus routine care on improving utilization of maternal health services in Northwest Ethiopia: study protocol for a cluster randomized controlled trial Netsanet Belete Andargie, ..., and Gurmesa Tura Debelew Trials 2019 - 5 citations - Show abstract - Cite - PDF 1.6% topic match

1.5%

4.1

2021

[116] Internet-based stress recovery intervention FOREST for healthcare staff amid COVID-19 pandemic: study protocol for a randomized controlled trial L. Jovarauskaite, ..., and E. Kazlauskas Trials 2021 - 13 citations - Show abstract - Cite - PDF 1.5% topic match

1.4%

None

[117] Nudging meat eaters towards plant-based meat alternatives : an online supermarket experiment Norman Yu https://doi.org/10.32469/10355/88116 None - 0 citations - Show abstract - Cite Abstract: We implement a non-hypothetical online grocery shopping experiment to study the impact of health and environment related information nudges on consumers' purchases of meat and plant-based meat alternatives. More specifically, we exogenously manipulate an information message to appear next to meat and plantbased meat products while subjects make purchasing decisions. Subjects receive one of four treatments at random: 1) Health treatment, which displays information about the health benefits of eating less meat; 2) Environment treatment, which presents a message related to the environmental impact of reducing meat consumption; 3) Combined treatment, which displays a message that combines the information from the health and environment messages; and 4) Control, where no information is provided. Moreover, we elicit subjects' implicit association between healthiness and environmental impact of meat and plant-based meat using two implicit association tests. We find the environmental message to be an effective instrument for motivating meat eaters to purchase plant-based meat products. We also find that, on average, meat eaters in our sample implicitly perceive meat to be healthier but environmentally unsustainable compared to plant-based meat products. Furthermore, using a latent class analysis (LCA), we identify three distinct latent classes based on subjects' preferences for purchasing meat products and their plant-based meat purchases frequency. Members in Class 1 are driven by the taste and price of meat products, whereas Class 2 expresses high attention for health and environmental impact attributes and Class 3 is open to reduce their meat consumption. The LCA indicates heterogeneity of preferences across meat eaters, suggesting future interventions can target to specific consumer segments, instead of focus on general meat eaters. Overall, our findings provide implications for policy makers and food marketers as to whether meat eaters can be steered toward purchasing plant-based meat under different behavioral nudges. 1.4% topic match

1.4%

2.8

2021

[118] Health- or Environment-Focused Text Messages as a Potential Strategy to Increase Plant-Based Eating among Young Adults: An Exploratory Study Tze Joo Lim, ..., and Jonathan C Kershaw Foods 2021 - 8 citations - Show abstract - Cite - PDF 1.4% topic match

1.4%

9.8

2019

[119] Optimizing Messaging to Reduce Red Meat Consumption Samantha Stea and G. Pickering Environmental Communication 2019 - 52 citations - Show abstract - Cite 1.4% topic match

1.4%

21.1

2016

[120] Meat eaters by dissociation: How we present, prepare and talk about meat increases willingness to eat meat by reducing empathy and disgust J. Kunst and S. M. Hohle Appetite 2016 - 170 citations - Show abstract - Cite - PDF 1.4% topic match

1.4%

1.5

2021

[121] How Effective Altruism Can Help Psychologists Maximize Their Impact I. Gainsburg, ..., and Alejandrina Cristia Perspectives on Psychological Science 2021 - 5 citations - Show abstract - Cite - PDF 1.4% topic match

1.3%

30.6

2020

[122] A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood-Meat Eating Alternative Trial (SWAP-MEAT). Anthony Crimarco, ..., and C. Gardner The American journal of clinical nutrition 2020 - 128 citations - Show abstract - Cite - PDF Abstract: BACKGROUND Despite the rising popularity of plant-based alternative meats, there is limited evidence of the health effects of these products. OBJECTIVES We aimed to compare the effect of consuming plant-based alternative meat (Plant) as opposed to animal meat (Animal) on health factors. The primary outcome was fasting serum trimethylamine-N-oxide (TMAO). Secondary outcomes included fasting insulin-like growth factor 1, lipids, glucose, insulin, blood pressure, and weight. METHODS SWAP-MEAT (The Study With Appetizing Plantfood-Meat Eating Alternatives Trial) was a single-site, randomized crossover trial with no washout period. Participants received Plant and Animal products, dietary counseling, lab assessments, microbiome assessments (16S), and anthropometric measurements. Participants were instructed to consume ≥2 servings/d of Plant compared with Animal for 8 wk each, while keeping all other foods and beverages as similar as possible between the 2 phases. RESULTS The 36 participants who provided complete data for both crossover phases included 67% women, were 69% Caucasian, had a mean ± SD age 50 ± 14 y, and BMI 28 ± 5 kg/m2. Mean ± SD servings per day were not different by intervention sequence: 2.5 ± 0.6 compared with 2.6 ± 0.7 for Plant and Animal, respectively (P = 0.76). Mean ± SEM TMAO concentrations were significantly lower overall for Plant (2.7 ± 0.3) than for Animal (4.7 ± 0.9) (P = 0.012), but a significant order effect was observed (P = 0.023). TMAO concentrations were significantly lower for Plant among the n = 18 who received Plant second (2.9 ± 0.4 compared with 6.4 ± 1.5, Plant compared with Animal, P = 0.007), but not for the n = 18 who received Plant first (2.5 ± 0.4 compared with 3.0 ± 0.6, Plant compared with Animal, P = 0.23). Exploratory analyses of the microbiome failed to reveal possible responder compared with nonresponder factors. Mean ± SEM LDL-cholesterol concentrations (109.9 ± 4.5 compared with 120.7 ± 4.5 mg/dL, P = 0.002) and weight (78.7 ± 3.0 compared with 79.6 ± 3.0 kg, P < 0.001) were lower during the Plant phase. CONCLUSIONS Among generally healthy adults, contrasting Plant with Animal intake, while keeping all other dietary components similar, the Plant products improved several cardiovascular disease risk factors, including TMAO; there were no adverse effects on risk factors from the Plant products.This trial was registered at clinicaltrials.gov as NCT03718988. 1.3% topic match

1.2%

0.0

2024

[123] How may we effectively motivate people to reduce the consumption of meat? Results of a meta-analysis of randomized clinical trials. Gianfranco Di Gennaro, ..., and A. Bianco Preventive medicine 2024 - 0 citations - Show abstract - Cite 1.2% topic match

1.2%

None

[124] UvA-DARE (Digital Academic Repository) Meating Conflict: Toward a Model of Ambivalence-Motivated Reduction of Meat Consumption No author found Journal Not Provided None - 0 citations - Show abstract - Cite 1.2% topic match

1.2%

8.9

2021

[125] Cut back or give it up? The effectiveness of reduce and eliminate appeals and dynamic norm messaging to curb meat consumption Gregg Sparkman, ..., and Gregory D. Boese Journal of Environmental Psychology 2021 - 32 citations - Show abstract - Cite 1.2% topic match

1.2%

1.3

2021

[126] Computer-based alcohol reduction intervention for alcohol-using HIV/HCV co-infected Russian women in clinical care: study protocol for a randomized controlled trial R. DiClemente, ..., and V. Rassokhin Trials 2021 - 5 citations - Show abstract - Cite - PDF 1.2% topic match

1.2%

4.7

2024

[127] Do People Respond to the Climate Impact of their Behavior? The Effect of Carbon Footprint Information on Grocery Purchases T. Fosgaard, ..., and S. Sadoff Environmental and Resource Economics 2024 - 2 citations - Show abstract - Cite - PDF 1.2% topic match

1.1%

23.1

2020

[128] Strategies to reduce meat consumption: A systematic literature review of experimental studies Jamie M. Harguess, ..., and Meehwa Hong Appetite 2020 - 111 citations - Show abstract - Cite 1.1% topic match

1.1%

2.2

2012

[129] CanPrevent: a telephone-delivered intervention to reduce multiple behavioural risk factors for colorectal cancer A. Hawkes, ..., and J. Aitken BMC Cancer 2012 - 26 citations - Show abstract - Cite - PDF 1.1% topic match

1.1%

0.6

2019

[130] A new way of eating : creating meat reducers, vegetarians and vegans D. Grassian Journal Not Provided 2019 - 3 citations - Show abstract - Cite Abstract: The proportion of the British population reducing their consumption of animal food products has increased dramatically over the last decade, while vegetarian and vegan options are now widely available in supermarkets and restaurants across the UK. This phenomenon presents vital benefits for climate change, environmental degradation, human health and animal welfare. Yet, little research has investigated the rapidly growing trend. A broader understanding of the decision to reduce one's consumption and the cognitive, social and physical processes involved in maintaining dietary changes is essential for policy makers, campaigners and researchers working toward a sustainable future. Meat reduction and vegan campaigns by non-governmental organisations serve as a primary promoter of reduction and present a unique opportunity to research reducers when they may first be seeking a dietary transition. The theoretical framework employed within this dissertation combines the first comprehensive model of behaviour change, the Behaviour Change Wheel (Michie, Atkins and West 2014), with the fields of social consumption and sustainable and ethical consumption to analyse the reducer and the reduction process through a more comprehensive framework. A mixed-methods approach has been used to investigate the barriers, motivators and goals of participants in seven UK-based meat reduction and vegan campaigns through focus groups (n=33) and a longitudinal web-based survey (n=1,587). To the best of the researcher's knowledge, this represents the most comprehensive study of reducers and reduction campaigns to date. Interviews with campaign staff (n=13) and an examination of campaign messaging and strategies have been used to further analyse campaign participation and the reduction process. Findings reveal key trends within highly diverse approaches to reduction, including a reduction hierarchy that prioritises red meat and neglects fish and egg reduction through a tendency for small, gradual dietary changes. While meat reducers were likely to be successful on a short-term basis, they were unlikely to maintain reductions over a prolonged period. Those with the greatest levels of abstention were, instead, the most likely to meet their reduction goals. Animal protection also emerged as key for many reducers, potentially creating a new perspective - a mindshift - that re-positions the animal source within the consumption process. Findings suggest that policy makers, campaigners and advocates need to consider the psycho-social element within the reduction process, with the potential for a wide variety of consumer types and, importantly, the need to not simply address what is consumed but to address normative omnivorous consumption that is formed around a meat component and de-values meatless meals. 1.1% topic match

1.1%

8.1

2005

[131] Promoting behavior change among working-class, multiethnic workers: results of the healthy directions--small business study. G. Sorensen, ..., and L. Wallace American journal of public health 2005 - 157 citations - Show abstract - Cite 1.1% topic match

1.0%

2.9

2021

[132] The effectiveness of COVID-related message framing on public beliefs and behaviors related to plant-based diets R. Niemiec, ..., and Courtney Dillard Appetite 2021 - 10 citations - Show abstract - Cite - PDF 1.0% topic match

1.0%

6.2

2018

[133] The effects of dissociation on willingness to eat meat are moderated by exposure to unprocessed meat: A cross-cultural demonstration J. Kunst and C. A. Haugestad Appetite 2018 - 42 citations - Show abstract - Cite - PDF 1.0% topic match

1.0%

10.5

2018

[134] Putting Your Money Where Your Mouth Is: An Experimental Test of Pro-Environmental Spillover From Reducing Meat Consumption to Monetary Donations A. Carrico, ..., and Brianne Eby Environment and Behavior 2018 - 65 citations - Show abstract - Cite - PDF 1.0% topic match

1.0%

1.0

2021

[135] Monitoring a meat-free pledge with smartphones: An experimental study Jared Piazza, ..., and Maren Reith Appetite 2021 - 3 citations - Show abstract - Cite 1.0% topic match

1.0%

0.0

2021

[136] 156 Conflicts in meat consumption: exploring their effects on social norms and consumer behavior Cristina M. Ostermann and M. D. Barcellos Journal Not Provided 2021 - 0 citations - Show abstract - Cite Abstract: There has been increasing attention to the effects of food production and consumption on the environment and human health, especially regarding meat consumption. Traditionally, meat is one of the most important food items in the human diet: it is part of many societies' dominant dietary habits. On the other hand, recent dietary guidelines recommend consumers reduce meat consumption and substitute them for plant-based or insect-based food as alternatives to environmentally sustainable food. However, questions are raising in health and environmental areas. For example, studies have suggested that eating meat has both positive and negative impacts on health, and the environmental footprint of diets is country-specific. This discussion takes meat to a controversial position in the human diet. It occurs both in the scientific field and in the mass media, exposing consumers to information conflict and ambiguity, which can affect their food consumption behavior. Since eating meat is considered a social norm in most areas of the world, it is expected that consumers face conflicts regarding these norms and meat consumption. Social norms are negotiated rules and patterns that regulate social behaviors. They are communicated and understood by members of a specific group in a way that they can guide or restrict behaviors and conducts. The influence of social norms in food choice and the consumed amount of food is recognized by the literature, as well as its impact on several elements of the sustainable food consumption process. Our study discusses the possible effects of social norms conflicts regarding meat consumption on consumer behavior, resulting from the ambiguities to which consumers are exposed. To achieve this, we did a narrative review of the literature, addressing topics related to sustainable diet and food consumption behavior, meat consumption, social norms, and normative conflicts. As a groups that the person identifies with; and (c) conflicting norms of different groups that the person identifies with one group, but not with the other. With that, this study aims to contribute to promoting environmentally sustainable food consumption in the food domain. Our contribution encompasses insights to (i) the advancement of the Focus Theory of Normative Conduct; (ii) the knowledge related to consumer behavior in the food domain; and (iii) the industry, government, and society, by providing information to support decisions, agendas, and public policies. Finally, we also present research questions that could be explored in future studies. 1.0% topic match

0.9%

6.0

2019

[137] Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students. M. Ring, ..., and N. Edens Journal of alternative and complementary medicine 2019 - 35 citations - Show abstract - Cite - PDF Abstract: PURPOSE The current investigation assessed the feasibility, acceptability, and efficacy of the Cooking Up Health (CUH) culinary medicine elective that was offered to medical students at Northwestern University's Feinberg School of Medicine. The elective included a combination of didactics, plant-based culinary sessions, and service learning, in which students translated nutrition and health connections to elementary school children in at-risk communities. METHOD Nine medical students enrolled in cohort 1 and 12 in cohort 2. Students completed assessments before and after the course measuring confidence in nutrition and obesity counseling, attitudes toward nutrition counseling, personal dietary intake, and cooking confidence and behaviors. RESULTS The elective showed high feasibility and acceptability with strong class attendance (96%-99%) and retention (89%-100%). Over the course of the elective, students across both cohorts showed increased confidence in nutrition and obesity counseling (ps < 0.001), cooking abilities (ps < 0.01), and food preparation practices (ps < 0.04). Cohort 1 reported decreased meat consumption (p = 0.045), and cohort 2 showed increased fruit and vegetable intake (p = 0.04). Finally, cohort 2 showed increased knowledge and confidence regarding consuming a plant-based diet (ps < 0.002). Students reported an increased appreciation for the role of nutrition in health promotion and disease prevention and an intention to incorporate nutrition into patient care. CONCLUSION This study provided preliminary evidence demonstrating feasibility, acceptability, and efficacy of the CUH culinary medicine elective for increasing medical students' confidence in nutrition and obesity counseling of patients and in their ability to use nutrition and cooking for personal self-care. Ultimately, this program of research may provide evidence to support widespread integration of CUH into medical education and has the potential to prepare medical students to properly advise patients on nutrition to combat the rising rates of obesity, diabetes, and preventable diseases related to nutrition. 0.9% topic match

0.9%

70.9

2017

[138] Consumer perception and behaviour regarding sustainable protein consumption: A systematic review C. Hartmann and M. Siegrist Trends in Food Science and Technology 2017 - 541 citations - Show abstract - Cite 0.9% topic match

0.9%

3.4

2002

[139] Manipulating the symbolic meaning of meat to encourage greater acceptance of fruits and vegetables and less proclivity for red and white meat M. Allen and S. Baines Appetite 2002 - 77 citations - Show abstract - Cite 0.9% topic match

0.9%

None

[140] The Implications of Nudging to Encourage Pro-Environmental Behaviour: The Moderating Effects of Biospheric Values and Carbon Footprints Jack Drummond https://doi.org/10.26686/wgtn.24814011 None - 0 citations - Show abstract - Cite - PDF Abstract: Behaviour change is a crucial tool for mitigating climate change, but it should be applied ethically and equitably. Nudge interventions and liberal paternalism have become increasingly popular, but are also subject to various ethical criticisms and challenges. To explore some of these criticisms, this study investigates how pro-environmental nudges, which subtly influence people’s choices without restricting their options, affect decision-making consciousness and climate justice outcomes.The study draws on dual process theory, which distinguishes between conscious (System 2) and non-conscious (System 1) decision-making, and values theory, which suggests that value-action alignment is associated with conscious choices. Climate justice and equity elements were also included, via individuals’ carbon footprint measurements. Data was collected via an online survey, which included a charity selection question as a proxy measure for pro-environmental behaviour choice. Half of the participants received a neutral charity question, and the other half received a default-framing nudge with the pro-environmental charity presented as the default. The control group showed signs of System 2 decision-making, and biospheric values and carbon footprints correlated with the pro-environmental charity choice. The default-framing nudge was effective at non-consciously encouraging participants to make the pro-environmental choice (95% versus 58% in the control). The treatment group showed signs of System 1 decision-making, and only, carbon footprints correlated with the pro-environmental charity choice. Unlike biospheric values, carbon footprints moderate the effectiveness of a nudge. The nudge was less effective for participants with higher carbon footprints.The study confirmed that nudges can promote pro-environmental behaviour. However, it highlighted key ethical risks including inequitable results and reduced decision-making consciousness. Future research can benefit from these findings, by acknowledging these risks, and including elements such as carbon footprints to build more holistic, equitable, measures of success. 0.9% topic match

0.9%

1.8

2021

[141] Comparative efficacy of a single-session “Empowered Relief” videoconference-delivered group intervention for chronic pain: study protocol for a randomized controlled trial M. Ziadni, ..., and B. Darnall Trials 2021 - 6 citations - Show abstract - Cite - PDF 0.9% topic match

0.9%

0.0

2024

[142] Implementing eHealth-based behaviour change support within a nutrition intervention trial improves adherence to study-related behaviours in healthy young adults A. Worthington, ..., and A. Braakhuis Proceedings of the Nutrition Society 2024 - 0 citations - Show abstract - Cite - PDF Abstract: Nutrition intervention trials play a key role in informing clinical and dietary guidelines. Within these trials, we need participants to change their behaviours; however, researchers seldom systematically consider how to support participants with these changes, contributing to poor adherence. Here we evaluate how using a behaviour change framework to develop support within a dietary intervention impacts young adults’ adherence to required trial behaviours. In the Protein Diet Satisfaction (PREDITION) trial, 80 young adults were randomised to a flexitarian or vegetarian diet for 10-weeks to investigate the psychological and cardiometabolic effects of moderate lean red meat consumption as part of a balanced diet(1). To understand these outcomes, it was key that participants within the trial (i) ate a healthy, basal vegetarian diet (excluding meat, poultry, and fish not provided by research team) and (ii) reported their dietary intake daily on a smartphone application (required to evaluate intervention compliance). To enhance adherence to these behaviours the Nine Principles framework was used to develop behaviour change support (BCS)(2). Key components of the BCS included access to a dietitian-led Facebook group, text reminders, and food delivery. Effectiveness was measured using the following analyses of the 78 participants who completed the study: pre-post change in targeted dietary habits over time using a subscore of the Healthy Diet Habits Index, adherence score to reporting over 10-weeks, Facebook group engagement, and impact evaluation. Analysis included linear imputation modelling, t-tests, and chi-square analysis. The total Healthy Diet Habits Index subscore out of 16 significantly increased from baseline to week 10 (10.6 ± 2.6 to 11.2 ± 2.6, p = 0.011), demonstrating maintenance of a healthy diet. Overall adherence to reporting was high across the 10 weeks, with the total population mean reporting score 90.4 ± 14.6 out of a possible 100. This strengthens study validity, allowing us to confidently report if participants complied with study requirements of consuming the intervention protein (red meat or plant-based meat alternatives) on top of a basal vegetarian diet. Although relatively low active Facebook engagement was observed (on average <1 ‘react’ per post), most participants agreed the text messages and Facebook groups supported them to adhere to recording (63%) and eating healthily (60%), respectively. This is the first study to provide an example of how a framework can be used to systematically develop, implement, and assess BCS within a nutrition trial. This appears to be a promising way to enhance adherence to study-related behaviours, including the burdensome task of reporting dietary intake. We believe this has great potential to improve research validity and decrease resource waste, not only for the PREDITION trial but in future dietary intervention trials. 0.9% topic match

0.8%

2.5

2017

[143] Effects of a Japan Diet Intake Program on Metabolic Parameters in Middle-Aged Men: A Pilot Study C. Maruyama, ..., and Hiroshi Nishiyama Journal of Atherosclerosis and Thrombosis 2017 - 19 citations - Show abstract - Cite - PDF 0.8% topic match

0.8%

5.1

2020

[144] Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs Z. Tian, ..., and Xianyong Ma Food Science & Nutrition 2020 - 21 citations - Show abstract - Cite - PDF 0.8% topic match

0.8%

50.2

2017

[145] Dynamic Norms Promote Sustainable Behavior, Even if It Is Counternormative Gregg Sparkman and G. Walton Psychological Science 2017 - 354 citations - Show abstract - Cite 0.8% topic match

0.8%

2.2

2009

[146] Iron status biomarkers in iron deficient women consuming oily fish versus red meat diet Santiago Navas-Carretero, ..., and M. P. Vaquero Journal of Physiology and Biochemistry 2009 - 34 citations - Show abstract - Cite - PDF 0.8% topic match

0.8%

2.5

2018

[147] Remains R. Krishnaswamy Wasafiri 2018 - 17 citations - Show abstract - Cite 0.8% topic match

0.8%

23.3

2018

[148] Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis Filippo Bianchi, ..., and S. Jebb The Lancet. Planetary Health 2018 - 143 citations - Show abstract - Cite - PDF 0.8% topic match

0.7%

0.7

2020

[149] Evaluating adults’ health-related values and preferences about unprocessed red meat and processed meat consumption: protocol for a cross-sectional mixed-methods study C. Valli, ..., and P. Alonso-Coello F1000Research 2020 - 3 citations - Show abstract - Cite - PDF 0.7% topic match

0.7%

0.0

2003

[150] The Conversations: Walter Murch and the Art of Editing Film (review) Patricia Schultheis The Missouri Review 2003 - 1 citations - Show abstract - Cite 0.7% topic match

0.7%

9.7

2020

[151] Rational and moral motives to reduce red and processed meat consumption V. Carfora, ..., and P. Catellani Journal of Applied Social Psychology 2020 - 40 citations - Show abstract - Cite 0.7% topic match

0.7%

9.7

2014

[152] Consumer Response to Negative Information on Meat Consumption in Germany A. Cordts, ..., and A. Spiller The International Food and Agribusiness Management Review 2014 - 103 citations - Show abstract - Cite 0.7% topic match

0.7%

10.6

2018

[153] Breaking the Habit: On the Highly Habitualized Nature of Meat Consumption and Implementation Intentions as One Effective Way of Reducing It Jonas H. Rees, ..., and Malte Friese Basic and Applied Social Psychology 2018 - 69 citations - Show abstract - Cite 0.7% topic match

0.6%

1.3

2024

[154] In My Veins. William Moody JAMA 2024 - 1 citations - Show abstract - Cite 0.6% topic match

0.6%

0.0

2021

[155] Sociodemographic Characteristics and Dietary Choices as Determinants of Climate Change Understanding and Concern in Saudi Arabia Ghada Talat Alhothali, ..., and Najlaa M Aljefree International Journal of Environmental Research and Public Health 2021 - 0 citations - Show abstract - Cite - PDF 0.6% topic match

0.6%

2.4

2022

[156] Internet-based cognitive behavioral therapy for improving health-related quality of life in patients with endometriosis: study protocol for a randomized controlled trial Kathrin Schubert, ..., and C. Weise Trials 2022 - 6 citations - Show abstract - Cite - PDF 0.6% topic match

0.6%

0.0

2023

[157] Feeding the future (FEED): An online study investigating contemporary plant-based diets and diets containing meat and fish in UK adults I. Orzechowska, ..., and K. Papier Proceedings of the Nutrition Society 2023 - 0 citations - Show abstract - Cite - PDF 0.6% topic match

0.6%

1.1

2022

[158] Effectiveness of an app-based intervention to reduce substance use, gambling, and digital media use in vocational school students: study protocol for a randomized controlled trial N. Arnaud, ..., and M. Morgenstern Trials 2022 - 3 citations - Show abstract - Cite - PDF 0.6% topic match

0.5%

7.3

2016

[159] Confronting the meat paradox in different cultural contexts: Reactions among Chinese and French participants Qirui Tian, ..., and M. Becker Appetite 2016 - 64 citations - Show abstract - Cite 0.5% topic match

0.5%

0.1

1998

[160] Changing to a self-selected vegetarian diet : two studies of diet and selected physical and lifestyle parameters. F. Robinson https://doi.org/10.24377/LJMU.T.00004913 1998 - 3 citations - Show abstract - Cite Abstract: Many people are choosing to stop eating meat, but whether this improves health is not clear. Dietitians need more definite information on which to base advice. To this end, two studies were undertaken. During an 18-month longitudinal study (Study A), 43 adults who were just about to change or had recently changed to a vegetarian diet were recruited. Dietary intake was assessed at baseline and 3-monthly intervals using 3-day diaries. At baseline and 6-monthly intervals, anthropometric measurements were taken, blood pressure, blood lipids, haemoglobin and transferrin, and estimated V02 max were measured. Subjects also completed a questionnaire to determine lifestyle changes. In a second study (Study B) 40 adults were recruited (10 vegetarians and 30 meat-eaters), 20 of whom changed to a vegetarian diet for 3 months. Variables outlined above were measured over 6 months with diet assessed monthly and other measurements at 3-monthly intervals. Eighteen subjects completed Study A and all subjects completed Study B. There were no remakable changes in lifestyle for any group. I Preand post-vegetarian data were analysed using paired Student's t-tests on selected key parameters. Significant reductions (P<0.05) were observed in Study A for: energy (8.74 --) 7.27MJ); E% fat (37.3 4 33.4%); sum of skinfold thicknesses (30.7 4 26. Omm); MUAMC (24.3 4 23.3cm), whilst increases were observed for E%CHO (43.6 4 49.7%); P: S (0.46 4 0.67); NSP (12.2 4 15.4g) and HDL-C (1.24 4 1.53mmol/1). No significant changes were observed in iron intake or transferrin. Results from Study B for those who changed to a vegetarian diet largely reflected Study A, although they were not so marked and some were apparent whilst subjects remained on 'habitual' diet, indicating that excluding meat was not an essential component of the changes. The most striking dietary changes were: increased consumption of vegetarian convenience foods: low fat milks; fruit and vegetables and brown breads. There remains room for improvement in the diet, particularly in meeting recommendations to eat 400-800g of fruit and vegetables per day, Changing to a vegetarian diet for these subjects enabled nutritional recommendations to be more closely met, but the need to ensure adequate energy, zinc and non-haem iron is highlighted. These studies show risks and benefits of stopping eating meat and of being vegetarian but do not provide grounds for dietitians to recommend meat-eaters to stop or to discourage vegetarians from eing so. 0.5% topic match

0.5%

1.9

2017

[161] Short message service (SMS)-based intervention targeting alcohol consumption among university students: study protocol of a randomized controlled trial K. Thomas, ..., and U. Müssener Trials 2017 - 14 citations - Show abstract - Cite 0.5% topic match

0.5%

35.4

2021

[162] Towards reduced meat consumption: A systematic literature review of intervention effectiveness, 2001–2019 Tatjana Kwasny, ..., and Petra Riefler Appetite 2021 - 108 citations - Show abstract - Cite 0.5% topic match

0.5%

2.2

2013

[163] Painfully Aware: The Effects of Dissonance on Attitudes toward Factory Farming Jared Prunty and K. Apple Anthrozoös 2013 - 25 citations - Show abstract - Cite Abstract: ABSTRACT We examine the moderating effects of cognitive dissonance on the persuasiveness of a message designed to influence attitudes and behaviors supportive of intensive-production animal agriculture, or “factory farming.” Existing research on human attitudes toward nonhuman animals indicates that generic disapproval of their suffering gratuitously at human hands is a social norm. However, studies also reveal an absence of related knowledge, attitudes, and behaviors seemingly implied by this stance. Such apparent inconsistencies may persist due to lack of awareness about and/or engagement with the issue of farm animal welfare. We used a two-group, between-subjects experimental design, and the subject pool consisted of 62 non-vegetarian university students. Following random assignment to either the commitment condition or a non-commitment control group, all participants received an informational booklet arguing for the prevalence of neglect and abuse in industrial animal agriculture. Commitment participants, however, first responded privately to a dichotomous, single-item questionnaire, either agreeing or disagreeing that “animals should not suffer needlessly in the production of meat.” Given that the need to resolve or avoid self-contradiction can motivate attitudinal realignment, we hypothesized that an educational intervention would be more sympathetically received by individuals who had already volunteered support for its central premise, than by those never invited to adopt a stance. Results supporting three of four hypotheses indicated significantly heightened receptivity to an anti-factory farming message following commitment to a pro-welfare position. Commitment participants tended to be more open to eating less meat, concerned with the issue, and accepting of the message's basic claims. A fourth hypothesis was not supported: participants across groups were ambivalent about source credibility. We infer that animal advocacy efforts may more effectively generate public support for the cause by framing appeals to capitalize on what polls show most people already believe (i.e., that animal cruelty ought to be prevented). 0.5% topic match

0.5%

1.0

2022

[164] Examining dietary behaviours, diet quality, motives and supplementation use in physically active individuals following vegetarian‐based eating patterns Joel C. Craddock, ..., and Y. Probst Nutrition Bulletin 2022 - 2 citations - Show abstract - Cite 0.5% topic match

0.5%

2.6

2009

[165] Changes in food habits and motivation for healthy eating among Pakistani women living in Norway: results from the InnvaDiab-DEPLAN study Karianne Johansen, ..., and M. Wandel Public Health Nutrition 2009 - 39 citations - Show abstract - Cite - PDF 0.5% topic match

0.4%

2.2

2021

[166] Impact of perinatal environmental health education intervention on exposure to endocrine disruptors during pregnancy—PREVED study: study protocol for a randomized controlled trial H. Ouazzani, ..., and M. Albouy-Llaty Trials 2021 - 8 citations - Show abstract - Cite - PDF 0.4% topic match

0.4%

5.5

2020

[167] The Shamiri group intervention for adolescent anxiety and depression: study protocol for a randomized controlled trial of a lay-provider-delivered, school-based intervention in Kenya T. Osborn, ..., and J. Weisz Trials 2020 - 23 citations - Show abstract - Cite - PDF 0.4% topic match

0.4%

1.7

2023

[168] Effect of concurrent resistance-aerobic training on inflammatory factors and growth hormones in children with type 1 diabetes: a randomized controlled clinical trial M. Nazari, ..., and Setila Dalili Trials 2023 - 2 citations - Show abstract - Cite - PDF 0.4% topic match

0.4%

1.4

2022

[169] You Are What You Eat and So Is Our Planet: Identifying Dietary Groups Based on Personality and Environmentalism Jan-Felix Palnau, ..., and L. Lämmle International Journal of Environmental Research and Public Health 2022 - 3 citations - Show abstract - Cite - PDF 0.4% topic match

0.4%

2.7

2022

[170] Study protocol for a multi-center RCT testing a group-based parenting intervention tailored to mothers with borderline personality disorder against a waiting control group (ProChild*-SP1) Charlotte Rosenbach, ..., and B. Renneberg Trials 2022 - 6 citations - Show abstract - Cite - PDF 0.4% topic match

0.4%

0.0

2021

[171] Educated Choices Program: Living Lab 2021 C. Bryant https://doi.org/10.31219/osf.io/srygk 2021 - 0 citations - Show abstract - Cite 0.4% topic match

0.4%

0.9

2022

[172] Sustainable Eating Practices on a University Campus: A Behavioral and Environmental Intervention D. Cuy Castellanos, ..., and Lauren I. Murray Journal of Hunger & Environmental Nutrition 2022 - 2 citations - Show abstract - Cite 0.4% topic match

0.4%

308.2

2018

[173] Options for keeping the food system within environmental limits M. Springmann, ..., and W. Willett Nature 2018 - 1864 citations - Show abstract - Cite - PDF 0.4% topic match

0.4%

7.7

2018

[174] Responding to food, environment and health challenges by changing meat consumption behaviours in consumers R. Stubbs, ..., and C. Duarte Nutrition Bulletin 2018 - 49 citations - Show abstract - Cite - PDF Abstract: Current meat consumption levels impact environment and health, highlighting a need to reduce meat consumption and increase that of plant‐based alternative proteins. There appears to be a lack of awareness amongst consumers as to how meat consumption affects health and climate change, which is likely to undermine intention to change. Of those who intend to change, many do not translate that intention to reduce meat consumption into behaviour change. Consumers appear open to the notion of reducing meat consumption but lack the knowledge, motivation or capability to make such changes. For many, meat eating is a traditional social practice, re‐enforced by economics, ecological, technological and institutional factors, including media and marketing. Many food choices are not logical reasoned actions but subconscious, automatic, rapid decisions, relying on heuristic processing and heavily influenced by contextual cues. Promising targets for changing individual consumption patterns could focus on closing the awareness‐intention and intention‐behaviour gaps. Modifying contextual determinants of food choice, highlighting personally relevant internal motivators related to individual requirements, and aligning such messages with positive re‐enforcement about animal welfare and environment would close the awareness‐intention gap. A framework of reference for a healthy, sustainable diet, improvements in the range, sensory attributes, convenience and ease of use of meat substitutes, reduction in the meat portion components of ready meals (by substitution with other foods), reformulation of processed products to include a greater proportion of non‐meat proteins, economic incentives and emphasis on the benefits to environment and animal welfare could reduce the intention‐behaviour gap. Better alignment of environmental and health messages would concentrate public health messages and effort to create a market environment that facilitates sustainable food choices to produce moderate population level wide‐scale changes in plant protein consumption, with significant impact on health and environmental outcomes. 0.4% topic match

0.3%

0.1

2017

[175] E006R02 Which Request Creates the Most Diet Change: A Reanalysis H. Sethu and Jacob R Peacock https://doi.org/10.17605/OSF.IO/TFJ9Z 2017 - 1 citations - Show abstract - Cite 0.3% topic match

0.3%

0.5

2021

[176] The role of community-based efforts in promoting sustainable diets: Lessons from a grassroots meat-reduction campaign Rebecca Ramsing Journal Not Provided 2021 - 2 citations - Show abstract - Cite Abstract: Decreasing the consumption of meat and dairy has been identified as an effective strategy for protecting the health of humans and the planet. More specifically, transitioning to diets that are lower in animal-source foods and higher in fruits, vegetables, legumes, and whole grains offers a promising opportunity to better align consumer behaviors with contemporary nutritional and ecological goals. However, given the limited understanding of how these changes in dietary behaviors can be best promoted, there is a need to explore the merits of a * Corresponding author: Rebecca Ramsing, The Johns Hopkins Center for a Livable Future; 111 Market Place, Suite 840; Baltimore, Maryland 21202 USA; +1-410-223-1808; rramsin2@jhu.edu b Kenjin Bryan Chang, The Johns Hopkins Center for a Livable Future, and Department of Health, Behavior and Society; 615 North Wolfe Street; Baltimore, Maryland 21205 USA; kenjin.chang@jhu.edu c Zoé Mistrale Hendrickson, Department of Health, Behavior and Society, and The Johns Hopkins Center for Communication Programs; 111 Market Place, Suite 310; Baltimore, Maryland 21202 USA; zhendri1@jhu.edu d Zhe Xu, Department of Epidemiology; 2024 E. Monument Street, Suite B-314, Baltimore, MD 21205. Dr Xu is now at Cardiovascular Epidemiology Unit, Department of Public Health and Primary Care, University of Cambridge; Strangeways Research Lab, Wort’s Causeway, Cambridge, UK CB1 8RN; zx251@medschl.cam.ac.uk e Madison Friel, Department of International Health; 615 North Wolfe Street; Baltimore, Maryland, 21205 USA; madison.friel@gmail.com f Ellen Calves, Bedford 2020; P.O. Box 812, Bedford Hills, NY 10507 USA; ellen.calves@bedford2020.org Funding Disclosure The research was funded by the Johns Hopkins Center for a Livable Future with a gift from the Columbus Foundation. Journal of Agriculture, Food Systems, and Community Development ISSN: 2152-0801 online https://foodsystemsjournal.org 374 Volume 10, Issue 2 / Winter 2020–2021 community-based approaches to meat reduction and their capacity to advance more sustainable practices of eating at the individual, household, and community levels. To address this gap in the literature, we surveyed more than 100 American households participating in a communitywide, 12-weeklong Meatless Monday challenge and tracked the changes in their knowledge, attitudes, beliefs, and food choices over a nine-month period. The case study provided herein highlights a number of key findings from our evaluation. Most notably, our results demonstrate the value of community-based efforts in initiating and maintaining dietary behavior change and provide preliminary insights into the unique roles of multilevel interventions and diverse stakeholder engagement in promoting healthier, more sustainable diets. 0.3% topic match

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0.0

2022

[177] Using the Default Nudge to Increase Plant-based Meal Consumption on College Campuses Angela Zhang, ..., and J. Jay Current Developments in Nutrition 2022 - 0 citations - Show abstract - Cite - PDF Abstract: Climate, environmental, and nutrition scientists have recommended reduced meat and dairy consumption as key to reducing adverse planetary and human health impacts. We conducted this study to (1) investigate the effect of a default plant-based nudge on participant meal choices at a higher education institution and (2) to project the footprints of these choices: greenhouse gas (GHG) emissions (g CO2-eq), blue water (m3), land use (m2), nitrogen (g N), and phosphorus (g P) usage. Data collection was performed at two student events where catering was provided. We used a randomized controlled trial (RCT) design to determine if students presented with a plant-based meal as the default option were less likely to choose a meat option. At each event, students were randomly assigned to two groups. The control group received a RSVP form that presented a meal with meat as the default option. The intervention group received a form that presented a plant-based meal as the default. To project and compare the environmental impacts of each group, we modeled two plant-based and two meals with meat. Using these meals we calculated the footprints of two 100-person events based on the RCT meal selections. We observed a large effect size (p < 0.0001) across both experiments. In the first event (n = 108) the intervention decreased the selection of meat meals by 43 percentage points (85% to 42%). In the second event (n = 81) the intervention decreased meat meal selection by 56 percentage points (83% to 27%). When comparing the projected 100-person events based on the RCT meal selections, we found reductions in GHG emissions (28–59%), land use (24–59%), nitrogen (40–57%), and phosphorus (37–61%) footprints. However, we also found an increase in blue water usage (41–77%). This intervention is a low-effort, high impact way to decrease the share of meals containing meat in institutional settings. Adopting a default plant-based policy may be an effective way to reduce environmental impact and encourage healthier options while maintaining choice. Better Food Foundation, National Science Foundation. 0.3% topic match

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9.3

2019

[178] Informational and emotional daily messages to reduce red and processed meat consumption V. Carfora, ..., and P. Catellani Appetite 2019 - 47 citations - Show abstract - Cite 0.3% topic match

0.3%

0.6

2021

[179] It’s easy to maintain when the changes are small: Exploring sustainability motivated dietary changes from a self-control perspective. Lara H. Wehbe, ..., and E. Papies Appetite 2021 - 2 citations - Show abstract - Cite 0.3% topic match

0.3%

0.7

2022

[180] What works best in promoting climate citizenship? A randomised, systematic evaluation of nudge, think, boost and nudge+ Sanchayan Banerjee, ..., and Susana Mourato Journal Not Provided 2022 - 2 citations - Show abstract - Cite 0.3% topic match

0.3%

1.0

2019

[181] Two interventions to treat pain disorders and post-traumatic symptoms among Syrian refugees: protocol for a randomized controlled trial W. Hasha, ..., and E. Diaz Trials 2019 - 5 citations - Show abstract - Cite - PDF 0.3% topic match

0.3%

0.0

2023

[182] Cardiovascular disease risk of Australians following plant-based dietary patterns compared to regular meat eaters: preliminary results from the Plant-based Diet Cohort Study G. Austin, ..., and M. Garg Proceedings of the Nutrition Society 2023 - 0 citations - Show abstract - Cite Abstract: The adoption of dietary patterns emphasising higher intakes of plant foods and lower intakes of animal foods (plant-based diets), are on the rise across the globe. This shift is driven by animal welfare and ethical concerns, environmental bene ﬁ ts, perceived healthiness, and the overall positive perception by the public. Plant-based diets (PBDs) have been associated with a lower risk of cardiovascular morbidity and mortality as well as major risk factors such as overweight/obesity and type 2 diabetes. (1) Despite growing adoption, evidence regarding the dietary pro ﬁ le, nutritional adequacy and risk of disease associated with following different types of PBDs in comparison to traditional meat-eating diets are scarce within the Australian population. The aim of this study is to investigate the 10-year and 5-year risk of developing cardiovascular disease (CVD) among Australians following various PBDs compared to a regular meat diet (RMD). This is a cross-sectional cohort study consisting of healthy adults aged between 35 – 70 years from the Hunter region (NSW). Individuals are eligible if they are habitually consuming one of the following dietary patterns for at least the last 6 months: vegan (nil animal products), lacto-vegetarian (including milk/dairy products), pesco-vegetarian (including ﬁ sh and seafood with/without dairy and eggs), semi-vegetarian (minimal and/or infrequent consumption of animal ﬂ esh) or RMDs (including animal meat daily or multiple times/day). 10-year and 5-year CVD risk will be quanti ﬁ ed using the Framingham Risk Equation (2) and the Australian absolute CVD risk calculator, (3) respectively. The primary outcome is 10-year risk of developing CVD and secondary outcomes include body composition and bone density (DXA); qualitative and quantitative dietary intake (Australian Eating Survey and diet histories); biochemical measures; medical and demographic history, and physical activity (ques-tionnaires). A total of 240 participants (48 per group) will be recruited to investigate the 10-year and 5-year risk of developing CVD across PBDs and RMD. One-way ANOVA or Kruskal Wallis will be used for comparing CVD risk scores across groups and Tukey ’ s HSD and False Discovery Rate (FDR) will be used for post hoc pairwise comparisons. Propensity scores will be employed to examine potential covariates. Preliminary results of 146/240 participants (mean age: 53 years, 25% males) demonstrates that the 10-year CVD risk was signi ﬁ cantly ( p < 0.05) lower in the Vegan group (2.4%) compared to the RMD group (5.1%) only. The 5-year risk of developing CVD in the Vegan group was 1% compared to 2% in the RMD group which was also signi ﬁ cantly different ( p < 0.05). This is the ﬁ rst study to purposefully sample Australians habitually following PBD, presenting novel population-based evidence for CVD risk. These preliminary ﬁ ndings suggest more restrictive PBDs such as vegan diets when compared to RMD may be protective against developing CVD in healthy Australians. 0.3% topic match

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4.5

2020

[183] Interventions that Influence Animal-Product Consumption: A Meta-Review Emily Grundy, ..., and M. Noetel Future Foods 2020 - 21 citations - Show abstract - Cite 0.3% topic match

0.3%

0.6

2021

[184] Food for Thought or Feeding a Dogma? Diet and Coronary Artery Disease: a Clinician’s Perspective Aravind Sekhar, ..., and M. Rajachandran Current Cardiology Reports 2021 - 2 citations - Show abstract - Cite 0.3% topic match

0.3%

35.6

2023

[185] Sustainable Food System in the European Union P. Jackson, ..., and E. Mathijs https://doi.org/10.3390/books978-3-0365-8319-8 2023 - 44 citations - Show abstract - Cite - PDF 0.3% topic match

0.3%

17.0

2017

[186] Communicating the climate impacts of meat consumption: The effect of values and message framing T. Graham and W. Abrahamse Global Environmental Change-human and Policy Dimensions 2017 - 127 citations - Show abstract - Cite 0.3% topic match

0.2%

4.2

2022

[187] The effectiveness of animal welfare-, environmental-, and health-focused video appeals on implicit and explicit wanting of meat and intentions to reduce meat consumption Luke Herchenroeder, ..., and A. Bravo The Journal of Social Psychology 2022 - 10 citations - Show abstract - Cite 0.2% topic match

0.2%

1.9

2021

[188] Nudge the Lunch: A Field Experiment Testing Menu-Primacy Effects on Lunch Choices O. Andersson and Lif Nelander Games 2021 - 7 citations - Show abstract - Cite - PDF 0.2% topic match

0.2%

2.4

2022

[189] Increasing the Selection of Low-Carbon-Footprint Entrées through the Addition of New Menu Items and a Social Marketing Campaign in University Dining Hannah Malan, ..., and Michael L. Prelip Journal of the Association for Consumer Research 2022 - 6 citations - Show abstract - Cite 0.2% topic match

0.2%

0.8

2020

[190] Implicit attitudes and explicit cognitions jointly predict a reduced red meat intake: a three-wave longitudinal study C. Muschalik, ..., and H. de Vries Health Psychology and Behavioral Medicine 2020 - 4 citations - Show abstract - Cite - PDF 0.2% topic match

0.2%

1.5

2022

[191] Menu Choice and Meat-Eating Habits: Results of a Field Experiment in Two University Canteens Gian-Andrea Egeler and P. Baur Sustainability 2022 - 4 citations - Show abstract - Cite - PDF 0.2% topic match

0.2%

250.6

2014

[192] Global diets link environmental sustainability and human health D. Tilman and Michael A. Clark Nature 2014 - 2489 citations - Show abstract - Cite 0.2% topic match

0.2%

25.7

2018

[193] Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours R. Neff, ..., and J. Wolfson Public Health Nutrition 2018 - 169 citations - Show abstract - Cite - PDF 0.2% topic match

0.2%

2.5

2022

[194] It’s Easy to Maintain When the Changes Are Small: Exploring Environmentally Motivated Dietary Changes From a Self-control Perspective Lara H. Wehbe, ..., and E. Papies Collabra: Psychology 2022 - 7 citations - Show abstract - Cite - PDF 0.2% topic match

0.2%

6.2

2019

[195] Eating with our eyes (closed): Effects of visually associating animals with meat on antivegan/vegetarian attitudes and meat consumption willingness M. Earle, ..., and Cara C. MacInnis Group Processes & Intergroup Relations 2019 - 33 citations - Show abstract - Cite - PDF 0.2% topic match

0.2%

0.7

2015

[196] “Meat reducers”: meat reduction strategies and attitudes towards meat alternatives in an emerging group J. Penny, ..., and A. Salter Proceedings of the Nutrition Society 2015 - 6 citations - Show abstract - Cite - PDF Abstract: Diets which reduce, but not completely exclude red meat, have been found to confer, to an intermediate extent, reductions in the risk of coronary heart disease, type 2 diabetes (1) and lower mortality risk (2) when meat is substituted for other healthy protein sources. Therefore, reducing the amount of meat that the UK population eats in their diet has the potential to substantially reduce disease burden and increase disability-adjusted life years (3) and is potentially a more realistic goal for individuals than complete exclusion. However, messages to promote meat reduction diets must be relevant to their target audiences. This study, therefore, aimed to describe the strategies employed and attitudes of omnivorous participants already purposefully reducing their meat consumption. Similar to previous studies , a comprehensive on-line survey was designed to measure a wide range of socio-demographic, behavioural, and cognitive factors associated with meat reduction – a subset of which were used in the current analysis. Omnivores were considered to be a “meat reducer” if they self-identified and/or stated that they were currently trying to reduce, or had successfully reduced their meat consumption. The sample was recruited by SurveyMonkey and selected to be representative of the UK population according to age and gender. Ethical approval was obtained from the School of Biosciences Research Ethics Committee. The dataset of 1141 responses was screened, and a list-wise deletion approach was applied to missing data and univariate and multivariate outliers; resulting in a useable dataset of 1041 participants. The majority were omnivores (n = 976), and of these, 39·0 % were meat reducers (n = 381) but only 5·2 % self-identified. 6·2 % were vegetarian, vegan, or pescetarian (VVPs). Meat reducers (MRs) reported significantly higher levels of education than omnivores who weren’t trying to reduce their meat intake (nMRs; p < .01), but no ageor gender-effects were found between MRs and nMRs. Health concerns were rated most highly as reasons for avoiding meat by respondents overall (52·1 % of MRs and 31·1 % of VVPs). However, MRs were more likely to endorse cost and weight control whereas VVPs were more likely to endorse animal welfare and environmental concerns (p < .01). Amongst MRs, dinner (evening meal) was the most common meal to use meat alternatives (65·2 %), and 39·2 % of MRs reported regularly replacing a portion (1⁄4–3⁄4) of the meat in a meal. When questioned about meat analogues, meat-free days, and reduced meat portions, nMRs were more likely to be concerned about “getting enough iron and/or protein” and “getting enough energy” than MRs, as well as 4–6 times more ambivalent about changing their diet. Both MRs and nMRs reported that a lack of knowledge about the constitution and level of processing of products were major barriers to both traditional and novel meat alternatives (insects, insect proteins, hybrid products and cultured meats). The implications of this work for health promotion are that: a significant portion of the population are reducing their meat consumption, but new terms such as ‘meat reducer’ may not be well understood; salient motivations for omnivores are health and weight control, but messages should emphasize that meat reduction strategies can provide a complete and substantial diet; and transparency in terms of the production of meat alternatives is important to consumers. 0.2% topic match

0.2%

9.4

2023

[197] Exploring everyday life dynamics in meat reduction - A cluster analysis of flexitarians in Denmark B. Halkier and T. Lund Appetite 2023 - 16 citations - Show abstract - Cite 0.2% topic match

0.2%

0.0

2018

[198] Explaining reductions in meat consumption Nadja Zeiske, ..., and L. Steg Journal Not Provided 2018 - 0 citations - Show abstract - Cite 0.2% topic match

0.2%

2.6

2021

[199] Protocol for GET FIT Prostate: a randomized, controlled trial of group exercise training for fall prevention and functional improvements during and after treatment for prostate cancer K. Winters-Stone, ..., and T. Beer Trials 2021 - 9 citations - Show abstract - Cite - PDF 0.2% topic match

0.1%

584.8

2011

[200] The behaviour change wheel: A new method for characterising and designing behaviour change interventions Susan Michie, ..., and R. West Implementation Science : IS 2011 - 7889 citations - Show abstract - Cite - PDF 0.1% topic match

0.1%

2.5

2014

[201] Long‐term changes in dietary and food intake behaviour in the Diabetes Prevention Program Outcomes Study L. Jaacks, ..., and J. Wylie-Rosett Diabetic Medicine 2014 - 25 citations - Show abstract - Cite - PDF 0.1% topic match

0.1%

6.3

2020

[202] Dialogue management in conversational agents through psychology of persuasion and machine learning V. Carfora, ..., and M. Piastra Multimedia Tools and Applications 2020 - 27 citations - Show abstract - Cite 0.1% topic match

0.1%

0.0

2022

[203] The Effects of Including Lean Unprocessed Beef in a Healthy Vegetarian Dietary Pattern on Cardiometabolic Disease Risk Factors Erica R Hill, ..., and Wayne N. Campbell Current Developments in Nutrition 2022 - 0 citations - Show abstract - Cite - PDF Abstract: Abstract Objectives To assess the effects of transitioning a Healthy Vegetarian Dietary Pattern (VEG) to a healthy omnivorous dietary pattern (BEEF) by substituting predominantly starchy vegetables and refined grains with lean unprocessed beef on cardiometabolic disease (CMD) risk factors. We hypothesized that consuming the BEEF would improve CMD risk factors more so than the VEG. Methods In a 16-week randomized, crossover, controlled feeding trial, n = 41 subjects (22 female, 19 male; age: 39.9 ± 8.0 y; BMI: 29.6 ± 3.3 kg/m2; mean ± SD) without a diagnosed disease completed two 5-week controlled feeding periods, separated by 5 weeks of consuming self-selected, unrestricted diets (washout). Both dietary patterns were weight maintenance, isocaloric, and US-style healthy eating patterns. The VEG diet was lacto-ovo and the BEEF diet substituted starchy vegetables and refined grains with 6 oz/d of lean unprocessed beef. Baseline and post intervention outcomes included fasting serum lipids, lipoproteins, lipoprotein particle sizes, glucose, insulin; systolic and diastolic blood pressures (SBP and DBP); and waist and hip circumferences (WC and HC). Data are presented as least squares means ± standard error (p < 0.05), adjusted for age, sex, and body mass. Results Over time, concentrations of serum total cholesterol (TC), HDL, apolipoprotein A1, small dense LDL IV, and buoyant HDL-2b, TC: HDL, and SBP decreased (p < 0.05), independent of diet. VEG but not BEEF reduced LDL (−10.6 ± 3.0 vs. −5.8 ± 2.9 mg/dL, respectively, intervention x time p = 0.035) and insulin (−1.4 ± 0.5 vs. −0.04 ± 0.5 μIU/mL, respectively, intervention x time p = 0.020). Triglycerides, VLDL, lipoprotein A, apolipoprotein B, remnant lipoprotein, small dense LDL III, glucose, DBP, WC, and HC were not influenced. Post intervention there were no statistical differences between VEG and BEEF for any outcome. Conclusions Adopting a US-style Healthy Vegetarian Dietary Pattern or a healthy omnivorous dietary pattern containing lean unprocessed beef improved multiple cardiometabolic disease risk factors among adults classified as overweight or obese. Funding Sources The Beef Checkoff. 0.1% topic match

0.1%

5.2

2020

[204] Food for Thought: Investigating Communication Strategies to Counteract Moral Disengagement Regarding Meat Consumption Benjamin Buttlar, ..., and E. Walther Environmental Communication 2020 - 22 citations - Show abstract - Cite - PDF 0.1% topic match

0.1%

2.2

2018

[205] Flexitarianism and Social Marketing: Reflections on Eating Meat in Moderation H. Dagevos and M. Reinders https://doi.org/10.4018/978-1-5225-4757-0.ch007 2018 - 15 citations - Show abstract - Cite 0.1% topic match

0.1%

1.6

2022

[206] Group psychoeducation for persons with bipolar disorder in Rwanda: a study protocol for a randomized controlled trial E. Musoni-Rwililiza, ..., and D. Gishoma Trials 2022 - 3 citations - Show abstract - Cite - PDF 0.1% topic match

0.1%

7.3

2001

[207] Self-regulation training enhances dietary self-efficacy and dietary fiber consumption. R. Schnoll and B. Zimmerman Journal of the American Dietetic Association 2001 - 169 citations - Show abstract - Cite 0.1% topic match

0.1%

6.4

2018

[208] Anthropometric and physiologic characteristics in white and British Indian vegetarians and nonvegetarians in the UK Biobank T. Tong, ..., and K. Bradbury The American Journal of Clinical Nutrition 2018 - 41 citations - Show abstract - Cite - PDF Abstract: ABSTRACT Background A detailed description of anthropometric and physiologic characteristics of persons in different diet groups is lacking. Objective We aimed to perform cross-sectional analyses of diet group with anthropometric and physiologic characteristics in a large cohort in the United Kingdom. Design The UK Biobank recruited ∼500,000 middle-aged participants throughout the United Kingdom in 2006–2010. Anthropometric indexes (height, weight, waist and hip circumference, body composition) and other physiologic characteristics (heel bone mineral density, grip strength, blood pressure, pulse rate) were measured following standardized protocols. We estimated the age-adjusted means of each characteristic in 6 diet groups (198,166 regular meat eaters, 199,784 low meat eaters, 4381 poultry eaters, 9674 fish eaters, 6366 vegetarians, and 378 vegans) in white women and men, and in 2 diet groups (3322 meat eaters and 1186 vegetarians) in British Indian women and men. Results In white women, after adjustment for age and compared with regular meat eaters, non–red meat eaters had lower adiposity (e.g., 4.5% lower body fat in vegan women) and lower systolic and diastolic blood pressure (−4.2 and −3.3 mm Hg, respectively), and generally lower heel bone mineral density t-score (−0.26). Patterns of differences by diet group were similar in white men. In the Indian population, compared with meat eaters, vegetarian women were shorter (−1.1 cm) and had lower lean mass (−0.5 kg), and both vegetarian women and men had lower grip strength (−1.3 and −1.4 kg, respectively). No significant differences in the other characteristics were observed. Conclusions Differences in anthropometric and physiologic characteristics were observed across diet groups in white participants, but fewer differences were observed in British Indian participants. The observed differences may be important as intermediate markers of long-term health in different diet groups. This observational study was registered at http://www.isrctn.com/ as ISRCTN10125697. 0.1% topic match

0.1%

2.8

2019

[209] Pomegranate juice to reduce fecal calprotectin levels in inflammatory bowel disease patients with a high risk of clinical relapse: Study protocol for a randomized controlled trial E. Scaioli, ..., and F. Danesi Trials 2019 - 15 citations - Show abstract - Cite - PDF 0.1% topic match

0.1%

16.3

2018

[210] Interventions targeting conscious determinants of human behaviour to reduce the demand for meat: a systematic review with qualitative comparative analysis Filippo Bianchi, ..., and S. Jebb The International Journal of Behavioral Nutrition and Physical Activity 2018 - 98 citations - Show abstract - Cite - PDF 0.1% topic match

0.1%

6.5

2015

[211] Impact of a nutrition and physical activity intervention (ENRICH: Exercise and Nutrition Routine Improving Cancer Health) on health behaviors of cancer survivors and carers: a pragmatic randomized controlled trial E. James, ..., and D. Lubans BMC Cancer 2015 - 59 citations - Show abstract - Cite - PDF 0.1% topic match

0.1%

26.6

2020

[212] Drivers and barriers toward reducing meat consumption Isaac Cheah, ..., and I. Phau Appetite 2020 - 124 citations - Show abstract - Cite 0.1% topic match

0.1%

0.0

2020

[213] Selective attention and the importance of types for information campaigns M. Berlin and Benjamin Mandl Journal Not Provided 2020 - 0 citations - Show abstract - Cite 0.1% topic match

0.1%

0.7

2018

[214] Attitudes to meatless meals Myra MacKenzie and Laura Shanahan Nutrition & Food Science 2018 - 4 citations - Show abstract - Cite - PDF 0.1% topic match

0.1%

1.1

2021

[215] Eye Movement Desensitization (EMD) to reduce posttraumatic stress disorder-related stress reactivity in Indonesia PTSD patients: a study protocol for a randomized controlled trial Eka Susanty, ..., and A. Huizink Trials 2021 - 4 citations - Show abstract - Cite 0.1% topic match

0.0%

1.0

1993

[216] Measuring the effect of a worksite-based nutrition intervention on food consumption. J. Hébert, ..., and J. Ockene Annals of epidemiology 1993 - 30 citations - Show abstract - Cite 0.0% topic match

0.0%

1.4

2021

[217] Community engagement and the promotion of sustainable diets: Lessons from a grassroots meat reduction campaign Rebecca Ramsing, ..., and Ellen Calves The Journal of Agriculture, Food Systems, and Community Development 2021 - 5 citations - Show abstract - Cite - PDF 0.0% topic match

0.0%

None

[218] and Michelle (2015) Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability. Public No author found Journal Not Provided None - 0 citations - Show abstract - Cite 0.0% topic match

0.0%

2.2

2019

[219] The impact of reduced red and processed meat consumption on cardiovascular risk factors; an intervention trial in healthy volunteers. E. Simpson, ..., and A. Salter Food & function 2019 - 11 citations - Show abstract - Cite - PDF 0.0% topic match

0.0%

6.4

2021

[220] Estimating the effect of moving meat-free products to the meat aisle on sales of meat and meat-free products: A non-randomised controlled intervention study in a large UK supermarket chain C. Piernas, ..., and S. Jebb PLoS Medicine 2021 - 21 citations - Show abstract - Cite - PDF Abstract: Background Reducing meat consumption could bring health and environmental benefits, but there is little research to date on effective interventions to achieve this. A non-randomised controlled intervention study was used to evaluate whether prominent positioning of meat-free products in the meat aisle was associated with a change in weekly mean sales of meat and meat-free products. Methods and findings Weekly sales data were obtained from 108 stores: 20 intervention stores that moved a selection of 26 meat-free products into a newly created meat-free bay within the meat aisle and 88 matched control stores. The primary outcome analysis used a hierarchical negative binomial model to compare changes in weekly sales (units) of meat products sold in intervention versus control stores during the main intervention period (Phase I: February 2019 to April 2019). Interrupted time series analysis was also used to evaluate the effects of the Phase I intervention. Moreover, 8 of the 20 stores enhanced the intervention from August 2019 onwards (Phase II intervention) by adding a second bay of meat-free products into the meat aisle, which was evaluated following the same analytical methods. During the Phase I intervention, sales of meat products (units/store/week) decreased in intervention (approximately −6%) and control stores (−5%) without significant differences (incidence rate ratio [IRR] 1.01 [95% CI 0.95–1.07]. Sales of meat-free products increased significantly more in the intervention (+31%) compared to the control stores (+6%; IRR 1.43 [95% CI 1.30–1.57]), mostly due to increased sales of meat-free burgers, mince, and sausages. Consistent results were observed in interrupted time series analyses where the effect of the Phase II intervention was significant in intervention versus control stores. Conclusions Prominent positioning of meat-free products into the meat aisle in a supermarket was not effective in reducing sales of meat products, but successfully increased sales of meat-free alternatives in the longer term. A preregistered protocol (https://osf.io/qmz3a/) was completed and fully available before data analysis. 0.0% topic match

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